Whenever I go to the farmers market and hear shoppers tell the farmers to cut off the beet greens, I swoop in. “Can I have those?” I ask, and they always comply with a nod of recognition. Beet greens are one of the sweetest greens I know. I never buy beets without them. Even the water you use to boil the greens is tasty. Store a quart jar of it in your fridge and the next time you make a vegetable dish or soup and need water, use the beet green water instead. It adds flavor! Serves 4 as a side dish.
Ingredients
½ pound beet greens (typical weight of a good sized bunch), washed
1/3 cup heavy cream
½ cup grated Gruyère (or other melting cheese, like cheddar, or a combination)
Salt and freshly ground black pepper to taste
1 to 2 tablespoons butter
¼ cup breadcrumbs (I use homemade—just grind day-old bread in your food processor and freeze crumbs)
Preheat the oven to 400 F.
Directions
Bring a large pot of salted water to a boil. Add the beet greens and cook until the water returns to a boil. Drain the greens (but save the water for another vegetable dish). Allow the greens to cool, and then chop into bite-sized pieces.
In a large bowl combine the greens, cream, and cheese. Season to taste.
Butter a 10x7x2-inch casserole pan. I prefer a wide, low oval shaped pan. Add the greens mixture. Sprinkle the breadcrumbs on top.
Bake for 10 minutes, until golden brown and bubbly.
