Beet Green Recipes
Greens and Bulgur Tian
You Need:
- 1/2 c. of bulgur, preferrably coarse-cut
- 2 lbs. mixed fresh greens (kale, spinach, chard, etc)
- 3 T. olive oil, plus extra for greasing dish
- 6 garlic cloves, minced
- Salt
- Fresh ground black pepper to taste
- 1/4 c. parmesan cheese
- 1 c. grated part-skim mozzarella
Topping:
- 1/2 c. fresh bread crumbs (about 1 slice of bread)
- 1 T. olive oil
Directions:
1. Place bulgur in a medium sized bowl and pour in enough boiling water to cover to bulgur by one inch. Cover bowl with a plate and let sit for 20 min. Strain the bulgur, pressing out the excess liquid with the back of a large spoon. Set aside.
2. Tear the greens into bite sized pieces and discard the stems. Keep the different greens in separate piles. Thoroughly wash the greens by dunking in a large pot of cold water. Remove greens with your hands, place in a container, pour out sandy water and repeat until water is no longer sandy.
3. Place the coarser greens, such as kale in a large stockpot with only the water that clings to them. Cover and cook until they begin to wilt. Add the more delicate greens, cover the pot and cook just until wilted. Drain greens in a colander and press out excess liquid with the back of a large spoon.
4. Heat the olive oil in a large skillet over medium heat. Add garlic and cook two minutes. Do not let it brown. Stir in the bulgur and greens. Season generously with salt and pepper, then stir in parmesan cheese. Remove from heat.
5. Preheat the oven to 400°. Oil a 1 & 1/2 quart tian or other similar shallow casserole. Spoon in 1/2 the greens mixture and smooth over the surface combine topping ingredients and sprinkle over tian. (The tian may be prepared to this point up to eight hours in advance. Cover and refrigerate if longer than an hour and bring to room temp. before cooking.) Bake, uncovered for 30 minutes or until sizzling and brown on top.
Wilted Beet Greens Bruschetta
You Need:
- 3 Tbsp. olive oil
- 1 large garlic clove, minced
- 1/4 cup thinly sliced onion
- crushed red pepper flakes (a pinch or more to taste)
- 1 bunch beet greens, washed, stems removed, chopped
- salt to taste
- 2 tsp. lemon juice
- Asiago cheese, grated, for topping
- 1 small baguette or several slices of good bread, toasting optional
Directions:
Heat oil over medium heat, add onions and garlic and cook a few minutes until lightly golden, about 2-3 minutes. Add pepper flakes, greens and salt and cook just until greens are thoroughly wilted. Sprinkle with lemon juice. Place warm greens on top of baguette slice, top with Asiago cheese & enjoy! Makes about 4 appetizer servings.
Please Note: I have collected these recipes from various sources, and haven't had the chance to try them all. - Emily McDonald