Beet Greens, Green Garlic and Barley Gratin

I use a certain formula for Provençal gratins combining grains and vegetables. I cook the greens and garlic, and then toss them with a cup of cooked grains, three eggs, a half cup of milk and some Gruyère cheese. I happened to have purple barley in my freezer when trying out this recipe, but you can use any type of barley, brown rice or arborio rice.

Ingredients

• 1 generous bunch beet greens, stemmed and washed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, chopped
• 4 large cloves green garlic, peeled and sliced, or one small head that has not separated into cloves, chopped
• Salt to taste
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 3 eggs
• ½ cup 2 percent milk
• Freshly ground pepper
• 1 cup cooked barley (regular pearled or purple), brown rice or arborio rice
• ½ cup grated Gruyère cheese (2 ounces)
• 2 tablespoons freshly grated Parmesan

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    285 calories; 17 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 14 grams protein; 162 milligrams cholesterol; 333 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves four to six

Preparation

1. Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Blanch the beet greens for one minute in a large pot of generously salted boiling water, or steam over 1 inch of boiling water for two to five minutes until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.
2. Heat the oil over medium heat in a large, heavy skillet. Add the onion, and cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Continue to cook for another minute or two until the garlic is fragrant. Stir in the cooked greens and the thyme, and toss together. Season to taste with salt and pepper. Remove from the heat.
3. In a large bowl, beat together the eggs and milk. Add 1/2 teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the barley or rice, and the cheeses. Mix together well. Scrape into the oiled baking dish.
4. Bake 35 to 40 minutes until sizzling and lightly browned on the top and sides. Remove from the heat, and allow to sit for at least 10 minutes before serving.

• Advance preparation: The gratin will be good for three or four days. It is as good served cold or at room temperature as it is hot.

1 hour 15 minutes