If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I once worked in the chateau of a rich industrialist who grew up in poverty. He adored his bette à carde (Swiss chard), which reminded him of his childhood friend, a goat named Cymbeline. —La Bonne Femme
- 1 bunch bette à carde
- 1 cup flat Champagne (or verjus)
- pinches sal de mer
- Wash bette à carde. Cut out midribs. If serving guests, feed midribs to goat. Otherwise, chop in small pieces.
- Chop leaves roughly.
- Simmer leaves (and optional midribs) in salted water till desired softness.
- Drain. Return to pot and add flat Champagne (or verjus). Cook one minute. Turn off heat and cover. Allow a short rest before serving.
- This recipe was entered in the contest for Your Best Way to Cook Greens
No Laffy Matter
How to make peanut butter salt water taffy
How to make salt water taffy.
No-bake desserts are cool.
Free shipping! Use code FIREWORKS.
The freedom to snack.
We're obsessed: wooden everything.