Recipe

Bette à carde "Cymbeline"

Bette à carde "Cymbeline"

Photo by La Bonne Femme

  • This recipe was entered in the contest for Your Best Way to Cook Greens
  • Chef

    La Bonne Femme's 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.

Serves 4

1 bunch bette à carde Ask a question about this ingredient

1 cup flat Champagne (or verjus) Ask a question about this ingredient

pinches sal de mer Ask a question about this ingredient

  1. Wash bette à carde. Cut out midribs. If serving guests, feed midribs to goat. Otherwise, chop in small pieces.

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  2. Chop leaves roughly.

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  3. Simmer leaves (and optional midribs) in salted water till desired softness.

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  4. 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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