Brèdes

brèdes a name used in Réunion and Mauritius (and in francophone islands of the Antilles) for various dishes made with the leaves and stems of many different cultivated and wild plants, or for the plants themselves. The dishes may be of a bouillon-like character (cooked with plenty of water) or thick (cooked with their own juices). In the latter case they are called étouffée (see braise).

Among the vegetables used for this category of dish are watercress, mustard greens, christophine (see chayote) and pumpkin shoots, and (under the local name songe) various sorts of callaloo.