Beet Green Gratin Recipes

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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



Three-Greens Gratin image

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

2 generous bunches Swiss chard (about 2 to 2 1/4 pounds), stemmed and washed in 2 changes of water
Salt
1 pound beet greens or spinach, stemmed and washed in 2 changes of water
3 tablespoons extra virgin olive oil, plus additional for oiling baking dish
1 onion, chopped
1/2 pound leeks (1 large or 2 smaller), white and light green parts only, cleaned and chopped
3 garlic cloves, minced
1 teaspoon chopped fresh thyme leaves
1 pound cabbage (1/2 medium), cored and chopped
4 eggs
1 cup cooked rice or farro
Nutmeg
Freshly ground pepper
2 ounces Gruyère, grated (1/2 cup)
1 ounce Parmesan, grated (1/4 cup)
1/4 cup breadcrumbs (optional)

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



Beet Greens and Rice Gratin image

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

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)

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



Simple and Delicious Beet Greens image

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

2 bunches beet greens, stems removed
1 tablespoon extra-virgin olive oil, or to taste
2 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
salt to taste
freshly ground black pepper to taste
2 lemons, quartered

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



Beet Greens, Green Garlic and Barley Gratin image

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

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

BEET GREEN GRATIN

Provided by Alton Brown

Categories     side-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10



Beet Green Gratin image

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.

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)

BEET GREEN GRATIN T-R-L

Whe I read the title of this recipe and copied it, I thought it said "Green BEAN". It wasn't until I transferred it here and started fitting it into the variopus categories that I realized it was "Beet Greens"! Well, I'm going totry it eventually with green beans! Adapted from source: Alton Brown

Provided by Nana Lee

Categories     Cheese

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11



Beet Green Gratin T-R-L image

Steps:

  • Preheat the oven to 375ºF.
  • Lightly oil a 9x11-inch baking dish.
  • Melt the butter in a saucepan.
  • Add the mushrooms and garlic and sweat (saute until moist).
  • Add the beet greens and mix well.
  • Remove pan from heat.
  • Season with salt and pepper; set aside.
  • In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt.
  • Combine with the greens mixture and put into prepared baking dish.
  • Top with the crumbled crackers.
  • Bake for 30 minutes covered.
  • Uncover and bake for an additional 15 minutes.

Nutrition Facts : Calories 187.7, Fat 12.6, SaturatedFat 7.1, Cholesterol 144, Sodium 551.5, Carbohydrate 7.4, Fiber 3.4, Sugar 1.8, Protein 12.9

1 tablespoon butter
12 ounces sliced mushrooms
2 garlic cloves, minced
1 lb beet leaf (well washed and picked over)
kosher salt
fresh ground black pepper
4 egg yolks, beaten
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1/2 teaspoon salt
3/4 cup crumbled cracker, recommend Ritz crackers (optional)

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



Sautéed Beet Greens with Garlic and Olive Oil image

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

1 pound beet greens (2 large or 3 small bunches)
Salt
1 to 2 tablespoons extra virgin olive oil, to taste
2 garlic cloves, minced
1/4 teaspoon dried red pepper flakes (optional)
Freshly ground pepper

BEET GREENS AND RICE GRATIN

Categories     Egg

Yield 4-6 servings

Number Of Ingredients 13



BEET GREENS AND RICE GRATIN image

Steps:

  • 1. 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. 2. 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. 3. 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. 4. 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.

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)

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