CSA Inspiration: Beet Greens AND Spring Garlic

Last time I did a CSA, I never knew what to do with the spring garlic (also known as green garlic). This time around I’m coming up with lots of uses for it. As for beet greens, they are delightful sautéed with olive oil and garlic, but they are also great as a component in a more complex recipe. This gratin is hearty and will satisfy even the most devoted carnivore in your group of friends. I would imagine that it would keep well as leftovers, but I can’t say for sure as the four of us (two vegetarians and two omnivores) basically scraped the bowl clean.

Beet Greens, Spring Garlic and Pearled Barley Gratin

1 large bunch of beet greens

2 Tbsp. olive oil

1 medium onion, chopped

1 head of spring garlic, chopped

Salt to taste

½ tsp. fresh thyme

3 large eggs

½ cup skim milk

Freshly ground pepper

2 cups cooked pearled barley (or brown rice)

½ cup grated Gruyere cheese

¼ cup grated Parmesan cheese

Bring a large pot of salted water to boil, and drop the beet greens in. Blanch for one minute. Rinse with cold water, squeeze out any excess water, and roughly chop. Set aside.

Preheat the oven to 375°. Oil a 2 quart oval baking dish with olive oil.

Heat the oil over medium high heat in a large skillet. Add the onion and cook, stirring occasionally, until tender, about 8 minute. Add the garlic and a large pinch of salt. Continue to cook another minute or so, until the garlic is fragrant. Stir in the cooked greens and thyme, and season to taste with salt and pepper. Remove from heat.

In a large bowl, beat together the milk and eggs. Add ½ tsp salt, and pepper to taste. Stir in the greens and onion, the barley, and the cheeses. Mix together well. Pour into the oiled baking dish.

Bake for 40 minutes until sizzling and lightly browned on top. Allow to sit for 10 minutes before serving.

Serves 4.