Sautéed Rainbow Chard with Saffron Compound Butter
Thomas J. Story
Infusing butter with saffron is a great way to extend and transmit flavor to whatever you mix it with.
This recipe and others like it can be found in the article “The $5,000 Spice You Should Be Cooking with Every Day.”
How to Make It
1
Make the compound butter: Combine butter and saffron powder in a small bowl and mix until fully incorporated. Salt to taste. Place butter on a piece of plastic wrap and roll into a small log. Chill for at least 2 hours. It will keep for 2 weeks, refrigerated.
2
Make the salad: Roughly chop the chard leaves. Set a large pan over medium heat, add the olive oil, and heat 2 minutes. Add the chard and cook, stirring occasionally. Add 1⁄4 cup water, cover with a lid, and cook until tender, about 10 minutes.
3
Season with salt and pepper. Serve warm with a slice of the saffron butter on top.
Ingredients
Compound Butter
½ stick stick unsalted butter, room temperature
10–20 saffron threads, toasted and ground into a powder
kosher salt, to taste
Salad
2 bunches rainbow chard, stemmed and washed
2 tbsp olive oil
kosher salt
Freshly ground black pepper
Directions
1
Make the compound butter: Combine butter and saffron powder in a small bowl and mix until fully incorporated. Salt to taste. Place butter on a piece of plastic wrap and roll into a small log. Chill for at least 2 hours. It will keep for 2 weeks, refrigerated.
2
Make the salad: Roughly chop the chard leaves. Set a large pan over medium heat, add the olive oil, and heat 2 minutes. Add the chard and cook, stirring occasionally. Add 1⁄4 cup water, cover with a lid, and cook until tender, about 10 minutes.
3
Season with salt and pepper. Serve warm with a slice of the saffron butter on top.
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