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Bette à carde "Cymbeline"

By La Bonne Femme • September 18, 2009 • 0 Comments

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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

Serves 4

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.