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Receta Braised Silverbeet With Saffron And Tomato

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Raciónes: 4

Ingredientes

Cost per serving $0.91 view details

Direcciones

  1. * Original was 1 1/2 tbsp
  2. Water - prepare by simmering with 1 bay leaf, 2 onion slices, 2 thyme sprigs, juice of 1 lemon. Preheat the broiler on low.
  3. Trim the silverbeet stems, then cut into 2 to 3 inch lengths, on the diagonal.
  4. 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.
  5. 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.
  6. 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.
  7. Yield: 4 servings
  8. Deborah Madison,
  9. 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.
  10. 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.

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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%
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