BEET GREEN GRATIN
Provided by Alton Brown
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
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.
EASY BEET GREENS
Don't waste your beet greens! They taste delicious and can be quickly and easily pan-fried.
Provided by barbara
Categories Side Dish Vegetables Greens
Time 20m
Yield 2
Number Of Ingredients 5
Steps:
- Wash beet greens and drain. Chop stems and leaves separately.
- Heat olive oil in a skillet over low heat and cook garlic until fragrant, 2 to 3 minutes. Add stems and cook, stirring occasionally, until softened, about 5 minutes. Add greens and allow to wilt, 3 to 5 minutes. Season with salt and pepper. Drizzle with lemon juice and serve.
Nutrition Facts : Calories 78.2 calories, Carbohydrate 5.7 g, Fat 6.9 g, Fiber 2.1 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 122.4 mg, Sugar 0.2 g
SIMPLE AND DELICIOUS BEET GREENS
Don't throw away those hearty green leaves that top fresh bundles of beets! They have a flavor similar to kale. This simple recipe will will help you make the most of your fresh beets!
Provided by Daryl Gerboth
Categories Side Dish Vegetables Greens
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.
Nutrition Facts : Calories 48.8 calories, Carbohydrate 7.4 g, Fat 3.6 g, Fiber 3.4 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 45 mg, Sugar 0.1 g
THREE-GREENS GRATIN
This is a Provençal style gratin, or tian, dense with greens and bound with rice and egg. You can play around with the mix of greens; switch out beet greens for spinach, or some of the chard for kale (kale will require a minute or two more of blanching). I have kept the seasonings to a minimum as you have plenty to prep, but a Provençal cook would probably add chopped parsley and perhaps savory or rosemary. You won't be using the chard ribs here, but keep them to use in other dishes.
Provided by Martha Rose Shulman
Categories dinner, pastas, main course
Time 1h15m
Yield Serves 6 generously
Number Of Ingredients 16
Steps:
- Bring a large pot of water to a boil while you stem and wash the greens. When the water comes to a boil salt generously and add chard. Blanch for 1 minute, until just wilted, and using a skimmer or a slotted spoon, transfer to a bowl of cold water. Drain and squeeze out excess water, taking the chard up by the handful. Chop medium-fine and set aside. You should have about 2 cups.
- Bring the water back to a boil and blanch beet greens for 1 minute; if using spinach, blanch for 20 seconds only. Transfer to a bowl of cold water, drain and squeeze out excess water. Chop medium-fine. You should have about 1 cup (less for spinach).
- Preheat oven to 375 degrees. Oil a 2-quart baking dish with olive oil.
- Heat 2 tablespoons olive oil over medium heat in a large, heavy skillet and add onion. Cook, stirring often, until tender, about 5 minutes, and add leeks. Cook, stirring, until leeks begin to soften, 2 to 3 minutes, and add garlic and a generous pinch of salt. Cook, stirring, until garlic is fragrant, 30 seconds to a minute, and add cabbage and thyme. Cook, stirring often, until cabbage collapses in pan, about 5 minutes, and add another generous pinch of salt. Continue to cook the mixture until the cabbage is tender, sweet, and beginning to color, about 10 minutes. Stir in chopped blanched greens and season to taste with salt and pepper. Stir together for about a minute and remove from the heat.
- Beat eggs in a large bowl and add a pinch of nutmeg and salt and pepper to taste. Stir in rice or farro, vegetable mixture and cheeses. Scrape into prepared baking dish. If using breadcrumbs, toss with remaining tablespoon olive oil and sprinkle over the top. If not using breadcrumbs drizzle remaining oil over the top.
- Bake 40 to 45 minutes, until top is lightly browned. Remove from heat and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 302, UnsaturatedFat 9 grams, Carbohydrate 30 grams, Fat 15 grams, Fiber 9 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 1049 milligrams, Sugar 7 grams, TransFat 0 grams
BEET GREENS, GREEN GARLIC AND BARLEY GRATIN
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
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
BEET GREEN, RICE AND RICOTTA BLINIS
The idea for this comes from Deborah Madison's Chard, Ricotta and Saffron Cakes, from her amazing and wonderful new book, "Vegetable Literacy," which explores vegetables from 12 families of the vegetable kingdom. Ms. Madison is always inspiring, and I think this is her best book to date. These are chunkier than pancakes because of all the rice, but they are more cake than fritter. Let them rise on the griddle - don't press them down - and allow them to cook for 3 minutes on each side. I like to serve them with a dollop of tomato sauce. You can make smaller cakes to serve as hors d'oeuvres or snacks.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 20m
Yield 24 about 2 1/2-inch cakes, serving 6 to 8
Number Of Ingredients 14
Steps:
- Steam the greens above an inch of boiling water for 1 to 2 minutes, just until wilted. Remove from the heat, allow to cool and squeeze out excess water. Chop fine.
- In a large bowl, beat together the ricotta, eggs, milk and Parmesan. Sift together the flour, baking powder and salt and whisk into the ricotta mixture. Stir in the greens, rice, herbs and pepper. The mixture will be thick.
- Heat a griddle or a heavy nonstick skillet over medium-high heat. Brush with olive oil, enough to coat the bottom, and drop the batter in by the heaped tablespoon. Cook for about 3 minutes, until dark brown and nicely risen, and turn over. Cook for another 2 to 3 minutes, until brown on the other side. The pancakes will be moist in the middle, but there should not be a raw flour taste. Remove from the heat and serve, or cool on a rack and heat later in a medium-low oven. Serve with a dollop of tomato sauce.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 10 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 5 grams, Sodium 329 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTéED BEET GREENS WITH GARLIC AND OLIVE OIL
Beets are available and good year round, but their season is June through October, when they are at their most tender. Look for unblemished bulbs with sturdy, unwilted greens. Whatever type of beets you buy, always buy them with the greens attached. Then you get two vegetables for the price of one, and greens add a whole set of nutrients to the picture, most notably beta-carotene, vitamin C, iron, and calcium. You can often get beet greens for free at the farmers' market because some people ask the vendors to chop off the tops when they buy their beets. This simple recipe (which can be used for any type of green) is great on its own as a side dish, or you can toss the greens with pasta, add them to an omelet or risotto, or use them in a gratin or a quiche.
Provided by Martha Rose Shulman
Time 20m
Yield Serves 2 to 4
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil while you stem the greens and wash the leaves in 2 rinses of water. When the water comes to a boil, add 1 tablespoon of salt and the greens. Blanch for 2 minutes, until tender. Transfer immediately to a bowl of ice water, then drain and squeeze the water out from its leaves. Chop coarsely.
- Heat the oil over medium heat in a large, heavy nonstick skillet. Add the garlic and hot red pepper flakes (if using) and cook, stirring, until the garlic is fragrant and translucent, 30 to 60 seconds. Stir in the greens. Stir for a couple of minutes, until the greens are nicely seasoned with garlic and oil. Season with salt and pepper, remove from the heat, and serve.
Nutrition Facts : @context http, Calories 73, UnsaturatedFat 4 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 280 milligrams, Sugar 1 gram
BEET GREENS AND RICE GRATIN
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
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
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