Currently viewing the tag: "beet greens"

Ingredients:

  • 1 bunch beet greens, stemmed and washed
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, chopped
  • 4 large cloves green garlic, peeled and sliced
  • Salt to taste
  • 1 teaspoon fresh thyme leaves or 1/2
  • teaspoon dried thyme
  • 3 eggs
  • 1/2 cup 2 percent milk
  • Freshly ground pepper
  • 1 cup cooked
  • barley,brown rice or
  • arborio rice
  • 1/2 cup grated Gruyère
  • cheese
  • 2 tablespoons freshly grated Parmesan

Directions: Preheat the oven to 375 degrees. Oil a 2‐quart gratin dish with olive oil. Blanch the beet greens for one minute in a large pot of generously salted boiling water, or steam over 1 inch of boiling water for two to five minutes until wilted and tender. Rinse with cold water, squeeze  out water and chop medium‐fine. Set aside. Meanwhile, heat the oil over medium heat in a large, heavy skillet. Add the onion, and cook, stirring, until tender, about five minutes. Add the garlic and cook for another minute or two until the garlic is fragrant. Stir in the cooked greens and the thyme, and toss together. Season to taste with salt and pepper. Remove from the heat. In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the barley or rice, and the cheeses. Mix together well. Scrape into the oiled baking dish. Bake 35 to 40 minutes until sizzling and lightly browned on the top and sides. Remove from the heat, and allow to sit for at least 10 minutes before serving.

(adapted from NYTimes.com)

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Ingredients

  • 1 bunch beets with greens
  • 1/4 cup olive oil, divided
  • 2 cloves garlic, minced
  • 2 tablespoons chopped spring onion (optional)
  • salt and pepper to taste
  • 1 tablespoon red wine vinegar (optional)

Directions
Preheat the oven to 350 degrees (175 degrees C). Wash the beets thoroughly, leaving the skins on, and remove the greens. Rinse greens, removing any large stems, and set aside. Place the beets in a small baking dish or roasting pan, and toss with 2 tablespoons of olive oil. If you wish to peel the beets, it is easier to do so once they have been roasted. Cover, and bake for 45 to 60 minutes, or until a knife can slide easily through the largest beet. When the roasted beets are almost done, heat the remaining 2 tablespoons olive oil in a skillet over medium‐low heat. Add the garlic and onion, and cook for a minute. Tear the beet greens into 2 to 3 inch pieces, and add them to the skillet. Cook and stir until greens are wilted and tender. Season with salt and pepper. Serve the greens as is, and the roasted beets sliced with either red‐wine vinegar, or butter and salt and pepper. Delicious with freshly crumbled feta cheese!

(adapted from allrecipes.com)

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