Braised Silverbeet Stems With Saffron And Tomato Recipe

1. 1

   Preheat the broiler on low.

2. 2

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

3. 3

   Drop them into the simmering water, add in 1/2 tsp.

4. 4

   salt, and cook till tender but still just a little resistant to the knife, about 12 min.

5. 5

   Scoop them out, reserving the cooking liquid.

6. 6

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

7. 7

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

8. 8

   Add in the blanched silverbeet stems, season with salt and pepper, then add in a c. of the reserved cooking water.

9. 9

   Simmer, covered, till the stems are fully tender, about 7 min.

10. 10

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

11. 11

    Transfer the cooked silverbeet stems to a small gratin dish.

12. 12

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

13. 13

    Garnish with a few more torn basil leaves, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.