<< Back

Chard Stems with Saffron and Tomatoes

Chard Stems with Saffron and Tomatoes

Serves 3 or 4


1 pound chard stems, trimmed and cooked
1 cup cooking water reserved
1 ½ tablespoons olive oil
½ small onion, finely diced
2 teaspoons thinly sliced basil leaves, plus extra for garnish
Pinch saffron threads
Salt and freshly milled pepper
2 tomatoes, seeded and finely diced
2 tablespoons freshly grated Parmesan or Gruyere, optional

Cook the chard stems first – this can be done well ahead of the final baking.

Heat the oil in a 10-inch skillet with the onion, basil, and saffron threads. Cook over medium heat, stirring occasionally, until the onions soften and the saffron begins to yield its color, about 5 minutes. Add the chard stems, season with salt and pepper, then add the reserved cooking water. Simmer, covered, until the stems are fully tender, about 5 minutes. Remove the lid and allow the remaining liquid to reduce to a syrupy consistency. Add the tomatoes and cook for another minute or so to warm them through. Serve with the extra basil strewn over the stems and the grated cheese.

From \Vegetarian Cooking for Everyone by Deborah Madison