To make use of a bounty of fresh beet greens, we made this NYT recipe: https://cooking.nytimes.com/recipes/1014672-beet-greens-and-rice-gratin?smid=ck-recipe-iOS-share
We used about 4 cups of beet stems (diced) and leaves (julienned), which we had thoroughly cleaned (several rinses of water) and dried. Our modifications: first, we did not blanch the beet greens separately. Second, we substituted 2 small diced shallots + 2 chopped scallions for the 1 medium onion called for in the recipe. Third, we added about 1 oz cured bacon (cut into matchsticks), which we sauteed on medium-high heat in 1 Tbsp unsalted butter in a large nonstick pan. We lowered the heat to medium, then added the shallots/scallions, one minute later the minced garlic, and finally 30 seconds later the beet greens and thyme (leaves only), sauteeing for about 2-3 mins before removing from the burner to cool slightly. Fourth, we found 1 cup cooked basmati rice sufficient for the egg mixture (3 eggs + 1/2 cup milk). Fifth, for the cheeses, we followed the instructions for 1/2 cup gruyere (which we finely shredded) and 2 Tbsp shredded parmesan. Finally, we topped with slightly more than 1/4 cup unseasoned breadcrumbs. After baking at 375 for about 38 mins, we let cool slightly while we roasted some asparagus as a side dish (https://piglettedc.wordpress.com/2015/03/24/oven-roasted-asparagus-preheat-oven-to-400/). Just before serving, we broiled the top of the casserole on high for about 2 mins. (Nov. 2022)
Note: Although we added bacon to our version, this NYT recipe is vegetarian.
Cooking Adventures 