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
Ingredients
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1 bunch
bette à carde
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1 cup
flat Champagne (or verjus)
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Pinch
sal de mer
Directions
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Wash bette à carde. Cut out midribs. If serving guests, feed midribs to goat. Otherwise, chop in small pieces.
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Chop leaves roughly.
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Simmer leaves (and optional midribs) in salted water till desired softness.
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Drain. Return to pot and add flat Champagne (or verjus). Cook one minute. Turn off heat and cover. Allow a short rest before serving.
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