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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
Look at Those Layers
It's rice pudding meets custard meets cake
A low-effort layered "cake."
Trailblazing snacks to pack.
New to the Shop.
Can your lunch handle the commute?
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