Распечатать
E-mail
Add a photoПорций: 4
Ингредиенты
- 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
Инструкции
- * Original was 1 1/2 tbsp
- Water - prepare by simmering with 1 bay leaf, 2 onion slices, 2 thyme sprigs, juice of 1 lemon. Preheat the broiler on low.
- Trim the silverbeet stems, then cut into 2 to 3 inch lengths, on the diagonal.
- Drop them into the simmering water, add in 1/2 tsp. salt, and cook till tender but still just a little resistant to the knife, about 12 min. Scoop them out, reserving the cooking liquid.
- Heat the oil in a 10 inch skillet with the onion, basil, and saffron threads. Cook over medium heat, stirring occasionally, till the onions soften and the saffron begins to yield its color, about 5 min. Add in the blanched silverbeet stems, season with salt and pepper, then add in a c. of the reserved cooking water. Simmer, covered, till the stems are fully tender, about 7 min. Remove the lid, add in the tomatoes, and cook till the remaining liquid has reduce to a syrupy consistency.
- Transfer the cooked silverbeet stems to a small gratin dish. Scatter the cheese over the top then slide under the broiler till the cheese is lightly browned in places. Garnish with a few more torn basil leaves, then serve.
- Yield: 4 servings
- Deborah Madison,
- NOTES : Here is a rich-tasting dish we really enjoyed. And it's a great way to use the stems that I usually toss. If you use silverbeet, it's a very pretty dish, too.
- I didn't have any fresh basil, so I used a healthy pinch or possibly two of dry. I did have some saffron threads, so I used them, but because the amount is so small, I think it could easily be omitted.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 286g | |
| Recipe makes 4 servings | |
| Calories 39 | |
| Calories from Fat 18 | 46% |
| Total Fat 2.1g | 3% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 51mg | 2% |
| Potassium 110mg | 3% |
| Total Carbs 4.2g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.39g | 1% |
| Protein 1.6g | 3% |
