Bríde

Brède is a term originating from the Creole language of Réunion Island, an overseas department of France. It refers to a type of side dish, typically made with leafy greens that are slowly cooked with aromatics such as garlic, onion, and sometimes ginger or chili. The preparation often involves blanching the greens, then sautéing them with a little oil or fat, and seasoning with salt.

Commonly used greens for brède include spinach, chard, watercress, or specific local varieties like "brède chou" (cabbage leaves) or "brède mafane" (a peppery herb). The cooking method is designed to soften the leaves while retaining their nutrients and developing a subtle flavor. Brède is a staple accompaniment to many main dishes in Réunionese cuisine, providing a fresh and healthy contrast to richer stews or grilled meats. It is also sometimes referred to by variations of the name, such as "bred" or "bredou." The simplicity of its preparation makes it a versatile dish that can be adapted based on available ingredients.