Beet Green Casserole with Mozzarella Topping
1 1/2 lb beet greens, trimmed
salt and freshly ground pepper
1 c chicken or vegetable broth
1 c half and half or half milk/half heavy cream
4 tbsp butter
1/4 c flour
1/2 c grated Parmesan cheese
1/2 c ricotta cheese
3 tbsp dry bread crumbs
2 oz mozzarella cheese, grated
Preheat oven to 375 degrees (350 degrees if glass dish is used).
Butter a 1 1/2 quart baking dish or casserole.
Chop greens into 1/2 inch ribbons. In a large sauté pan or skillet, cook greens over low heat, adding them by handfuls and stirring them down as they wilt. If greens seem too dry, add a tablespoon or two of water. Cover tightly with lid and braise greens for 10-15 minutes until tender. Pour off any liquid, and return pan to heat. Stir briefly to evaporate all moisture and season with salt and pepper. Transfer to a bowl and set aside.
Combine broth and cream; set aside.
In the same sauté pan, melt butter over low heat. Add flour and cook, stirring, until bubbling but not browned. Increase heat to medium and whisk in broth-cream mixture all at once. Bring to a boil, stirring constantly. Remove from heat and whisk in Parmesan and ricotta.
Stir greens into the cheese sauce and pour into baking dish. Sprinkle evenly with bread crumbs, then with mozzarella cheese.
Bake for 20 minutes until sauce is bubbling and mozzarella is melted and lightly browned.
Serves 4-6.
Prep Tips: Use any of your favorite greens for this recipe but avoid the stronger flavored ones like turnip greens.
Adapted from The Complete Vegetable Cookbook, Lorraine Bodger, 1994.