Braised Chard Stems with Saffron and Tomato

• 1 pound chard stems
• 1 quart water simmering with 1 bay leaf, 2 onion slices, 2 thyme sprigs, juice of 1 lemon
• Salt and freshly milled pepper, to taste
• 1 1/2 tablespoons olive oil
• 1/2 small onion, finely diced
• 2 tablespoons approximately, basil leaves, torn into small pieces, plus extra for garnish
• Pinch of saffron threads
• 2 tomatoes, seeded and finely diced
• 2 tablespoons freshly grated Parmesan cheese

1. Preheat the broiler on low.
2. Trim the chard stems, then cut into 2 to 3inch lengths, on the diagonal.
3. Drop them into the simmering water, add 1/2 teaspoon salt, and cook until tender but still just a little resistant to the knife, about 12 minutes.
4. Scoop them out, reserving the cooking liquid.
5. Heat the oil in a 10inch skillet with the onion, basil, and saffron threads.
6. Cook over medium heat, stirring occasionally, until the onions soften and the saffron begins to yield its color, about 5 minutes.
7. Add the blanched chard stems, season with salt and pepper, then add a cup of the reserved cooking water.
8. Simmer, covered, until the stems are fully tender, about 7 minutes.
9. Remove the lid, add the tomatoes, and cook until the remaining liquid has reduce to a syrupy consistency.
10. Transfer the cooked chard stems to a small gratin dish.
11. Scatter the cheese over the top then slide under the broiler until the cheese is lightly browned in places.
12. Garnish with a few more torn basil leaves, then serve

chard stems, water, salt, olive oil, onion, basil, threads, tomatoes, parmesan cheese

Taken from www.foodnetwork.com/recipes/braised-chard-stems-with-saffron-and-tomato-recipe.html (may not work)