Beet Greens

[Guest guest]

I like to add greens to lentil and other soups, and also to salads. If the

beet greens are young and tender, they don't need to be cooked. Here's a

tasty recipe that works well with any kind of greens.

 

Karin Baumgardner

Issaquah, WA

 

* Exported from MasterCook II *

 

Chicory Tian - Marion Morash

 

Recipe By : The Victory Garden Cookbook

Serving Size : 6 Preparation Time :1:00

Categories : Rice & Grains Vegetables

Tried & True

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 pounds chicory greens

1/3 cup oil

3 tablespoons oil

1 cup onion -- chopped

1 tablespoon garlic -- chopped

1/2 cup sorrel leaves -- [optional]

1/2 cup rice

3/4 cup parmesan cheese -- grated

salt and pepper

1/2 cup fresh bread crumbs

 

Wash, dry, and chop the chicory.

 

In a large saucepan, heat 1/3 cup of the oil and cook the onions until

wilted, about 5 minutes. Add garlic, stir for abour 30 seconds, then add the

chicory, 1/2 pound at a time, stirring to coat with oil. Cook the chicory

until slightly wilted. Add sorrel, and cook until tender, about 7-8 minutes.

 

Meanwhile, bring salted water to a boil, add the rice, and cook 5 minutes.

Drain.

 

When the chicory is tender, lift it out of the pan and place it in a bowl.

You should have approximately 5 cups. [Do not let the chicory completely

drain, because you will need some liquid to continue cooking the rice.]

 

Add the rice to the chicory along with 1/2 cup of the cheese. Season with

salt and pepper. Put into a buttered 1 1/2-inch deep baking dish. Mix

remaining cheese with the bread crumbs and sprinkle on top. Drizzle with the

remaining olive oil and bake in a preheated 400 oven for 30-40 minutes.

 

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NOTES : You can substitute escarole, a variety of lettuces, spinach or chard.

This is also delicious served cold.