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