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Ingredientes
- 1 lb Silverbeet stems
- 1 quart Water simmering with 1 bay leaf, 2 onion slices, 2 thyme sprigs,
- 1 x Lemon, juice of Salt and freshly milled pepper, to taste
- 1 1/2 Tbsp. Extra virgin olive oil
- 1/2 sm Onion, finely diced
- 2 Tbsp. Approximately, basil leaves, torn into small pcs, plus Extra for garnish
- 1 pch Saffron threads
- 2 x Tomatoes, seeded and finely diced
- 2 Tbsp. Freshly grated Parmesan cheese
Direcciones
- Preheat the broiler on low.
- Trim the silverbeet stems, then cut into 2 to 3inch 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 10inch 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
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 51g | |
| Recipe makes 4 servings | |
| Calories 66 | |
| Calories from Fat 52 | 79% |
| Total Fat 5.87g | 7% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 40mg | 2% |
| Potassium 93mg | 3% |
| Total Carbs 2.69g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.29g | 1% |
| Protein 1.39g | 2% |
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