Garlicky Beet and Beet Greens Gratin (my favorite green recipe)

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Garlicky Beet and Beet Greens Gratin

 

2 small bunches of beets with greens, about 3 pounds total

2 tablespoons butter

2 tablespoons flour

1 1/2 cups skim milk or soy milk

3 large cloves garlic, minced

salt and pepper to taste

butter flavored spray

1/2 cup flavored bread crumbs

 

Separate greens from beets, leaving about 1 inch of stems on the top of the

beets. Steam. Save the cooking pot with the water. Cool and peel off skins.

Meanwhile, trim stalks from greens unless they are very tender. Stack greens and

roll like a fat cigar. Cut crosswise into 1/2-inch wide ribbons. Wash thoroughly

and drain. Add to the same pot that steamed the beets, with more water if needed

and steam over moderate heat just until wilted, about 7 minutes.

While greens steam, heat butter in a medium-size saucepan until it foams. Add

flour and stir over moderate heat until well blended, about 2 minutes. Add milk,

stirring constantly until the sauce comes to a boil. Reduce to a simmer, add

garlic, salt and pepper and stir as it thickens to the consistency of a light

cream sauce. Turn off heat.

Preheat oven to 400 degrees. Cut beets into 1/2 inch cubes and add to saucepan

with cream sauce. Squeeze out any excess moisture from the beet greens and add

to the cream sauce, combining well. Season with more salt and pepper. Pour into

a 2-quart gratin dish that has been sprayed with butter-flavored spray.

Sprinkle with bread crumbs and bake 25 minutes or until top browns nicely and

cream sauce bubbles up.

Serves 8.