Braised Chard Stems with Saffron and Tomato

1. 1

   Preheat the broiler on low.

2. 2

   Trim the chard stems, then cut into 2 to 3inch lengths, on the diagonal.

3. 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. 4

   Scoop them out, reserving the cooking liquid.

5. 5

   Heat the oil in a 10inch skillet with the onion, basil, and saffron threads.

6. 6

   Cook over medium heat, stirring occasionally, until the onions soften and the saffron begins to yield its color, about 5 minutes.

7. 7

   Add the blanched chard stems, season with salt and pepper, then add a cup of the reserved cooking water.

8. 8

   Simmer, covered, until the stems are fully tender, about 7 minutes.

9. 9

   Remove the lid, add the tomatoes, and cook until the remaining liquid has reduce to a syrupy consistency.

10. 10

    Transfer the cooked chard stems to a small gratin dish.

11. 11

    Scatter the cheese over the top then slide under the broiler until the cheese is lightly browned in places.

12. 12

    Garnish with a few more torn basil leaves, then serve

* Per serving · 4 servings · Values may vary.

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