WHB: Beet Greens Bruschetta
Posted on April 30, 2006
Check out Kalyn’s Kitchen later for a round-up of Weekend Herb Blogging, a fun event where we learn new recipes for great herbs.
I made some yummy beets earlier this week, but it felt wasteful to just toss the beet greens. But I have never cooked them before and was nervous. After searching and searching, I came up with a recipe for bruschetta that uses these nutritious leafy greens. But I didn’t like the ingredient list, so I set to create my own bruschetta. The result: a very tasty dish, I am actually making again today for guests. And I never recook a recipe this quickly!
The herb in question this week is basil. The recipe is good with dried basil and spectacular with fresh basil. I always prefer fresh to dried when possible.
If I can offer one piece of advice: do all the prepwork before you begin cooking. This won’t take long to make so it’s key to be able to just go, go, go with the cooking.
3 tbsp. olive oil
¼ cup onion, chopped
1 cup beet greens, chopped
1 medium tomato, seeded and chopped
1 garlic clove, minced
½ tsp. crushed red pepper flakes
½ tsp. dried basil or ½ tbsp. fresh basil, chopped
salt, to taste
2 oz asiago cheese
2 oz parmesan cheese
8 slices Italian bread
In a large skillet or frying pan, heat oil over medium heat. Add onion and cook until transparent and soft.
Stir in greens, tomato, garlic, salt and crushed red pepper. Continue cooking, stirring frequently until greens are wilted.
Remove from heat and set aside.
In toaster oven or oven, toast bread for 2-3 minutes until crispy but not brown. Remove from oven.
Spoon beet green mixture onto bread, top with asiago and parmesan cheeses and toast for an additional 2-3 minutes until cheese is melted.
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I love the sound of this. I can’t wait to have fresh basil from the garden again!