Beet Greens And Cheddar Crumble Recipes

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BEET GREENS FRITTATA



Beet Greens Frittata image

The New York City Greenmarket Web site has a handy table that shows what's available during each month of the year. It tells me, for example, that fresh beets are available from June through November, but that you can count on the greens only through September. Use whatever color beet you choose for this recipes. The red ones will be higher in anthocyanins, the pigment-based phytonutrients that are believed to have strong antioxidant properties. But yellow and pink beets have a lot going for them nutritionally as well. All beets are rich in folates, potassium and the B-complex vitamins niacin, pantothenic acid and pyridoxine. This is one of the most versatile dishes you can make with beet greens. Cut the frittata into wedges and serve as a main dish or into smaller diamonds and serve as an hors d'oeuvre. It packs well in a lunchbox, too.

Provided by Martha Rose Shulman

Categories     dinner, weekday, main course

Time 50m

Yield 6 servings

Number Of Ingredients 6

2 tablespoons extra virgin olive oil
1 pound beet greens, stemmed and washed thoroughly
2 garlic cloves, minced
8 eggs
Salt and freshly ground pepper to taste
2 tablespoons milk

Steps:

  • Heat a large pot of water over high heat while you stem and wash the beet greens in 2 changes of water. When the water comes to a boil, salt generously and add the beet greens. Cook for about 1 minute, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry and chop. Alternatively, steam the greens for 2 minutes over 1 inch of boiling water. Refresh with cold water, squeeze out excess water and chop.
  • Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the garlic. Cook, stirring, until it is fragrant, 30 seconds to a minute, and stir in the beet greens. Cook, stirring, for about 1 minute, until greens are coated with oil and fragrant. Season to taste with salt and pepper and remove from the heat.
  • Using a whisk, beat the eggs in a bowl and whisk in salt to taste (about 1/2 teaspoon), freshly ground pepper and the milk. Stir in the cooked beet greens.
  • Clean and dry your pan and return to the stove. Heat over medium-high heat and add the remaining tablespoon of olive oil. Hold your hand over the pan, and when you can feel the heat of the olive oil, test the heat by dropping a bit of egg into the pan. If it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula to let the eggs run underneath during the first few minutes of cooking. Turn the heat down to low, cover (use a pizza pan if you don't have a lid that will fit your skillet), and cook 10 minutes, shaking the pan gently every once in a while. From time to time, remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan so that the bottom doesn't burn. It will, however, turn a deep golden brown. This is fine. The eggs should be just about set; cook a few minutes longer if they're not. Meanwhile, heat the broiler. Finish the omelet under the broiler for 1 to 2 minutes, watching very carefully to make sure the top doesn't burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the omelet isn't sticking (it will slide around a bit in the nonstick pan) and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 144, UnsaturatedFat 7 grams, Carbohydrate 5 grams, Fat 10 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams

SIMPLE AND DELICIOUS BEET GREENS



Simple and Delicious Beet Greens image

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

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

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

EASY BEET GREENS



Easy Beet Greens image

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

1 bunch beet tops with stems
1 tablespoon olive oil
4 cloves garlic, minced
salt and ground black pepper to taste
½ lemon, juiced

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

BEET, GREENS AND CHEDDAR CRUMBLE



Beet, Greens and Cheddar Crumble image

This unusual, savory crumble is reminiscent of macaroni and cheese, but vegetable matter (beets and beet greens) standing in for the pasta. The vegetables are bound with a rich béchamel laced with grated clothbound cheddar, and the whole thing is topped with peppery oatmeal crumbs. As written, the recipe is at once comforting and sophisticated. If you like things on the fiery side, a squirt of sriracha does the trick. And if you or your family feel the need for meat to complete the meal, a side of grilled sausages would fill the bill beautifully.

Provided by Melissa Clark

Categories     dinner, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 17

1 pound medium beets
3 sprigs fresh thyme branches plus 3/4 teaspoon fresh thyme leaves
2 garlic cloves, peeled
1/4 teaspoon black peppercorns
Kosher salt and black pepper
1 1/4 pounds beet greens, Swiss chard or a mix of both
11 tablespoons cold unsalted butter, more for greasing pan
150 grams all-purpose flour (1 1/3 cups)
2 cups milk
9 ounces sharp Cheddar, grated (2 1/4 cups)
2 to 3 tablespoons English mustard powder, to taste
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce, more as needed
25 grams rolled oats (1/4 cup)
20 grams toasted hazelnuts, chopped (3 tablespoons)
1 1/2 teaspoons grated Parmigiano-Reggiano
1/4 teaspoon freshly grated nutmeg

Steps:

  • Combine beets, thyme branches, garlic and peppercorns in a large pot. Cover with cold salted water. Bring to a simmer over medium-high heat; cook until beets are tender, 15 to 30 minutes depending on size. Remove with a slotted spoon. Add greens and cook for 2 minutes (do this in batches if necessary); remove with tongs and transfer immediately to a bowl of ice water. Drain well.
  • Once beets are cool enough to handle, peel them and slice crosswise into 1/4-inch-thick slices. Roughly chop greens' leaves and stalks.
  • Prepare the béchamel: In a small saucepan over low heat, melt 5 tablespoons butter. Stir in 75 grams flour ( 2/3 cup). Cook, stirring constantly, for 2 minutes; roux should smell cooked but remain white. Slowly whisk in milk until mixture forms a thick, smooth sauce. Stir in 8 ounces Cheddar (2 cups) until melted. Stir in mustard powder, Worcestershire and Tabasco. Season with salt to taste.
  • Make the crumble topping: In a small bowl, stir together remaining 2/3 cup flour, the oats and the hazelnuts. Use your fingers to work in 6 tablespoons butter, the remaining 1 ounce Cheddar ( 1/4 cup) and the Parmigiano-Reggiano. It should be a mixture of large and small pieces. Season with a pinch of salt, pepper and the nutmeg.
  • When you are ready to assemble the dish, heat oven to 350 degrees. Butter a 2-quart gratin or baking dish. Spread a layer of béchamel on the bottom. Top with a layer of beets, followed by a layer of greens and stalks. Season generously with salt and pepper, and sprinkle with thyme leaves. Spread another layer of béchamel on top and repeat process to fill dish (you will end up with 3 or 4 layers). Cover entire surface with crumble topping. Transfer dish to oven and bake until bubbling and golden brown in spots, 45 minutes to 1 hour.

Nutrition Facts : @context http, Calories 368, UnsaturatedFat 9 grams, Carbohydrate 31 grams, Fat 24 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 578 milligrams, Sugar 8 grams, TransFat 1 gram

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