Name: Saffroned Chard Ribs (“Cardes au Safran” or “Côtes de Blettes au Safran”)
Yield: Servings: 4, or, as a main course, for 2
Cuisine: French
Ingredients: Pinch cayenne; 2 cups of the court bouillon; Knife tip of powdered saffron (to taste); Handful chopped parsley; 1 tablespoon olive oil, 1 tablespoon flour; 2 bay leaves, large branch thyme; Salt; 1 tablespoon wine vinegar; The ribs of 2 pounds chard (about 1¼ pounds), trimmed, strings removed as for celery branches, cut into sections of approximately 1 inch by 4 inches; Pepper; 2 quarts water; 2 anchovy filets; 1 large onion, finely sliced; 2 large garlic cloves, peeled

Preparation info

Servings:
4

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

This, to me, has a great deal more spirit than most chard rib preparations. A robust and well-chilled dry white wine with no pretensions to subtlety is its best accompaniment and, if serving as the main course of a light supper, it cannot be better escorted than by an unadorned pilaf.

Ingredients

Court bouillon

2 quarts water
1 large onion, finely sliced
2 bay leaves, la

Method

Bring the water to a boil, add all the ingredients of the court bouillon, and cook, covered, at a light boil for ½ hour. Strain the liquid, discard the solid elements, and cook the chard ribs in it, covered, at a light boil, for about 12 minutes—or until tender. Transfer them with a large wire skimming spoon to a gratin dish and grind pepper over the surface.

Pound the anchovy filets an

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Ingredients

Court bouillon

Method

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