Chef’s Notes: I bought a lovely bunch of beets at the Farmers Market this weekend and wanted to make something using the greens. Did you know beet greens are a good source of iron, calcium, phosphorus, magnesium and vitamins A, C and B-6? That’s a powerful little veggie and in this recipe you get a full one cup per serving…and you almost don’t even know it’s there!
(No beet greens? You might be able to substitute fresh spinach for the beet greens.)
I served this over pasta with a salad on the side.
Italian Beet Green Gratin
1 T. olive oil
1-2 clove garlic, minced
3/4# hot Italian sausage
8 oz. fresh mushrooms, sliced
4 C. beet greens, cleaned and removed from stem
1/2 C. fresh basil, coarsely chopped
4 egg yolks, beaten
1 C. cottage cheese
1/2 C. fresh shredded Parmesan
Preheat the oven to 375 degrees F.
Melt the olive oil in a skillet over medium to medium-high heat. Add the garlic and sausage and cook until sausage is no longer pink. Do not burn the garlic; reduce heat if needed. Add the mushrooms, turn heat down to medium-low, and cook until mushrooms are tender. Add the beet greens and basil; mix well. Remove pan from heat.
In a separate bowl, combine the egg yolks, cottage cheese and Parmesan cheese. Combine everything and put into a lightly oiled baking dish. (I used a glass pie plate.) Bake for 30-45 minutes.
This is the original recipe.