Instructions: * 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 1/2 teaspoon salt, and cook until tender but still just a little resistant to the knife, about 12 minutes. 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, until the onions soften and the saffron begins to yield its color, about 5 minutes. Add the blanched silverbeet stems, season with salt and pepper, then add a cup of the reserved cooking water. Simmer, covered, until the stems are fully tender, about 7 minutes. Remove the lid, add the tomatoes, and cook until 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 until 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 its a great way to use the stems which I usually toss. If you use silverbeet, its a very pretty dish, too.

I didnt have any fresh basil, so I used a pinch or two of dried. 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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