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
bette à carde
flat Champagne (or verjus)
sal de mer
In This Recipe
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.