Beet Green Gratin Food

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BEET GREENS AND RICE GRATIN



Beet Greens and Rice Gratin image

Like so many of my Mediterranean gratins, this is bound with a combination of rice and egg. It's good hot or cold.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 1h15m

Yield 4 to 6 servings.

Number Of Ingredients 13

1 generous bunch beet greens, stemmed and washed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
2 large garlic cloves, minced
Salt to taste
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
3 eggs
1/2 cup low-fat milk (2 percent)
Freshly ground pepper
1 cup cooked brown rice, arborio rice or Calrose rice
2 ounces Gruyère cheese, grated (1/2 cup, tightly packed)
2 tablespoons freshly grated Parmesan
1/4 cup bread crumbs (optional)

Steps:

  • Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
  • Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about 30 seconds. 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 rice and the cheeses and mix together well. Scrape into the oiled baking dish. Sprinkle the bread crumbs over the top. Drizzle on the remaining tablespoon of oil.
  • 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.

Nutrition Facts : @context http, Calories 269, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 11 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 4 grams, Sodium 308 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED BEET GREENS



Sauteed Beet Greens image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Olive oil, to coat pan
2 bunches beet greens, washed and cut into 2-inch pieces
2 cloves garlic, minced
1 teaspoon crushed red pepper flakes
Zest and juice of 1/2 lemon
Kosher salt and freshly ground pepper

Steps:

  • Heat a medium saute pan coated with oil over medium heat until the oil shimmers. Add the beet greens and garlic, and toss until the greens are wilted and tender, 5 to 8 minutes. Add the red pepper flakes and lemon zest and juice, and toss. Season with salt and pepper.

BEET GREEN GRATIN



Beet Green Gratin image

Provided by Alton Brown

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Kosher salt and fresh ground black pepper
4 egg yolks, beaten
1 cups ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers)

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
  • In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

BEET GREENS, GREEN GARLIC AND BARLEY GRATIN



Beet Greens, Green Garlic and Barley Gratin image

I use a certain formula for Provençal gratins combining grains and vegetables. I cook the greens and garlic, and then toss them with a cup of cooked grains, three eggs, a half cup of milk and some Gruyère cheese. I happened to have purple barley in my freezer when trying out this recipe, but you can use any type of barley, brown rice or arborio rice.

Provided by Martha Rose Shulman

Categories     dinner, weekday, casseroles, main course, side dish

Time 1h15m

Yield Serves four to six

Number Of Ingredients 12

1 generous bunch beet greens, stemmed and washed
2 tablespoons extra virgin olive oil
1 medium onion, chopped
4 large cloves green garlic, peeled and sliced, or one small head that has not separated into cloves, chopped
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 (regular pearled or purple), brown rice or arborio rice
1/2 cup grated Gruyère cheese (2 ounces)
2 tablespoons freshly grated Parmesan

Steps:

  • 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.
  • 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 a generous pinch of salt. Continue to 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.

Nutrition Facts : @context http, Calories 271, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 310 milligrams, Sugar 2 grams, TransFat 0 grams

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