On Fri, 01 Jul 2011 07:48:06 -0400, The Cook >
wrote:

>On Thu, 30 Jun 2011 17:24:28 -0500, Melba's Jammin'
> wrote:
>
>>Tomorrow may be Pickled Boiled Dirt Chunk-making day at Dom
>>Schallerovych. I paid $6 for 3 bunches (maybe 6-7 per bunch) of beets.
>>If I get two pints of PBDC out of them, I'll feel lucky. Steep prices ‹
>>last year those would have been dollar bunches.
>>
>>AFAIC the only edible part of it are the tops. I cooked them down and
>>am curious to know if there's anything one might do with them besides
>>cooking them and eating them like spinach. Whaddaya think?
>>
>>While I was thinking about this post, I wondered about the feasibility
>>of cream of spinach (or beet greens, as the case may be) soup.
>>
>>My sister says she freezes the cooked greens. Anyone here ever do that?
>>I didn't think so.
>
>Too bad we do not live closer together. I love the beet roots and
>don't care for the leaves. I remember one time at the farmer's market
>I found beets with leaves. Another person come up and wanted the
>leaves. We worked out a deal and both were happy.
>
>Alton Brown did a show (or more) on beets and at least one had a
>recipe for the greens. IIRC it was some kind of a loaf. I tried it
>but didn't save it because I don't like the leaves.


I found it.

Beet Green Gratin
Recipe courtesy Alton Brown

Ingredients

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)

Directions

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.

©Television Food Network G.P.
All Rights Reserved.


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Susan N.

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