Bette À Carde "Cymbeline"

3 ingredients
4 steps

Ingredients

  • 1 bunch bette a carde
  • 1 cup flat Champagne (or verjus)
  • Pinch sal de mer

Directions

  1. 1
    Wash bette a carde. Cut out midribs. If serving guests, feed midribs to goat. Otherwise, chop in small pieces.
  2. 2
    Chop leaves roughly.
  3. 3
    Simmer leaves (and optional midribs) in salted water till desired softness.
  4. 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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