Braised Silverbeet With Saffron And Tomato Recipe

• 1 lb Silverbeet stems
• 1 quart water see below
• 1 x bay leaf
• 2 slc onion
• 2 sprg thyme
• 1 x lemon juice of Salt and freshly milled pepper to taste
• 1 tsp extra virgin olive oil
• 1/2 sm onion finely diced
• 2 Tbsp. basil leaves torn small plus extra basil for garnish
• 1 pch saffron threads
• 2 x seed tomatoes finely diced
• 2 Tbsp. freshly grated Parmesan cheese

1. * Original was 1 1/2 tbsp
2. Water - prepare by simmering with 1 bay leaf, 2 onion slices, 2 thyme sprigs, juice of 1 lemon.
3. Preheat the broiler on low.
4. Trim the silverbeet stems, then cut into 2 to 3 inch lengths, on the diagonal.
5. Drop them into the simmering water, add in 1/2 tsp.
6. salt, and cook till tender but still just a little resistant to the knife, about 12 min.
7. Scoop them out, reserving the cooking liquid.
8. Heat the oil in a 10 inch skillet with the onion, basil, and saffron threads.
9. Cook over medium heat, stirring occasionally, till the onions soften and the saffron begins to yield its color, about 5 min.
10. Add in the blanched silverbeet stems, season with salt and pepper, then add in a c. of the reserved cooking water.
11. Simmer, covered, till the stems are fully tender, about 7 min.
12. Remove the lid, add in the tomatoes, and cook till the remaining liquid has reduce to a syrupy consistency.
13. Transfer the cooked silverbeet stems to a small gratin dish.
14. Scatter the cheese over the top then slide under the broiler till the cheese is lightly browned in places.
15. Garnish with a few more torn basil leaves, then serve.
16. Yield: 4 servings
17. Deborah Madison,
18. NOTES : Here is a rich-tasting dish we really enjoyed.
19. And it's a great way to use the stems that I usually toss.
20. If you use silverbeet, it's a very pretty dish, too.
21. I didn't have any fresh basil, so I used a healthy pinch or possibly two of dry.
22. I did have some saffron threads, so I used them, but because the amount is so small, I think it could easily be omitted.

silverbeet stems, water, bay leaf, onion, thyme, lemon juice of salt, olive oil, onion, basil, threads, tomatoes, parmesan cheese

Taken from cookeatshare.com/recipes/braised-silverbeet-with-saffron-and-tomato-90807 (may not work)