Beet Greens & Goat Cheese Crostini

Recipe & Pic from White On Rice Couple

Serve these crostini (and the Kohlrabi chips below) with your champagne cocktails and you have a summer party in the making!

1 bunch beet greens

1 Baguette , sliced thin (about 20 pieces), toasted in pan or oven

6 ounces Goat Cheese

Lemon Zest from 1 lemon

1 teaspoon fresh Lemon Juice

very thin slices of fresh Lemons (optional)

1/2 teaspoon Sea Salt

1 teaspoon Balsamic Vinegar , or more if needed

fresh cracked Black Pepper

Heat water to boil in a medium pot. Add stems and leaves to boiling water and quickly blanche them. Drain greens and rinse with cold water. Add greens to bowl, squeeze out excess water, then add balsamic vinegar and salt to taste.

In bowl, combine goat cheese, fresh lemon zest and juice and fresh cracked black pepper. Combine well.

Spread goat cheese on crostini (toasted baguette slices) with goat cheese, thin layer of lemon sliced, and beet greens.

Recipe: Fried Greens Meatlessballs

2021 Week 7 Newsletter

Recipe from Food 52

We love hardy greens in all forms and when you have a surplus it's a great idea to have a flexible recipe in your back pocket that can accommodate  just about any variety- this is one of those! Feel free to incorporate Chard, Kale, Mustard Greens, Beet & Turnip Greens, etc- everyone is welcome! These balls make a great snack or appetizer but why not try them with pasta as a substitute for traditional meatballs? 

1 bunch greens, about 8oz
3 tablespoons olive oil or grapeseed oil
1 small yellow onion, diced
salt, to taste
2 cloves garlic, chopped
1/2 cup cilantro
1 tablespoon cumin seeds
1 cup fresh breadcrumbs
1/4 cup crumbled feta

1 or 2 eggs

oil for frying

Pulse greens in a food processor or finely chop with a knife—they should be small but not puréed or mushy. Set aside.

Heat a large skillet over medium-low heat and add the oil, onion, and salt. Cook, stirring occasionally, until soft and lightly browned, about 10 minutes. Add the garlic, cilantro, and cumin seeds. Stir for 30 seconds.

Add greens to pan and sauté for a minute or two, until they have wilted. Turn the mixture into a large bowl.

Let cool for five minutes, then add the breadcrumbs and feta. Mix well, then taste for seasoning. Add more salt if necessary—this is your chance to get the seasoning right while the mixture is egg-free. Crack one egg into the bowl and mix with your hands to incorporate. Squeeze a small ball of the mixture. If it holds together, begin portioning out the remaining mixture into small balls. If it doesn't hold together, add another egg. I usually find one egg to be enough.

Heat oil in a skillet over medium-high heat. Add balls to pan—they should sizzle when they hit the oil—then turn heat down to medium or medium-low. Cook until golden, about 2 minutes. Use a fork to flip the balls to the other side and cook for another 2 minutes or so. Serve immediately or at room temperature.