Braised Chard Stems with Saffron

Braised Chard Stems with Saffron

Cuisine:
Swiss, Basel
Keywords:
Vegetable, Chard, Steamed, Saffron
Course:
Sides
Descripion

Chard is a leafy vegetable native to the shores of Sicily, yet it has an enduring association with Switzerland. Considered an essential part of the farmer's garden, it was typically used as animal feed, with the leftover stalks added to evening stews. This recipe is a sophisticated interpretation of the original peasant dish, with the combination of Chard and Saffron frequently used in tarts and casseroles. This recipe is also quite old and reflects the relative poverty of Basel, where the middle classes simply enriched traditional peasant dishes.

Ingredients
  • 1 Kg Swiss Chard
  • 2 Medium Onions
  • 1 Tbs of Carraway Seed
  • A few strands of saffron, about 100mg
  • 3-4 Tbs White Wine Vinegar
  • 1 Tbs Butter
  • Freshly Ground Pepper
Instructions
  1. Cut the leafy parts away from the stems and set the leaves aside for a different dish.
  2. Wash the stems and slice them into thin sticks, about 1 cm in width and up to 5 cm in length.
  3. Bring a pot of salted water to a boil and simmer the chard slices for 10 minutes. When finished, remove and set aside to dry somewhat.
  4. Now dice the onion finely and fry in the butter over medium heat until it turns yellow and translucent.
  5. Add the vinegar and 1/2 cup of water, stir, and then add the saffron, caraway seeds, salt, and pepper.
  6. Add the chard to the onion sauce and mix thoroughly and heat through.
  7. Serve as a side to other Swiss dishes

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