Recipe calls for 2 c of stems from greens -- its ideal for when you have random stems or greens leftover. Ela wanted beets, I wanted to use the beet greens and the stems.
I had approx 2 c. greens and stems, I think this could work with up to twice as much greents/stems. I used the recommended 6"x4" dish, and with how much the greens cooked down I might double the recipe or at least double the greens.
Keep it simple and follow the recipe, or double the greens...
if you want to add complexity:
- add a minced garlic clove to the bechemel in the last 5-10 min
- add some fresh ground (or not fresh ground) nutmeg -- maybe 1/4 tsp
- top with the Parmesan and some breadcrumbs or torn bits of leftover bread
this is really tasty on its own, but I imagined it woul dbe really tasty...
- tossed with pasta -- i would use penne or other shaped pasta and add a little bit of pasta water so that you end up with a alfredo like sauce with the greens
- as a base with some poached eggs on top
- served over some quinoa or cous cous or other pasta/grain (with the egg)
- added to a pasta sauce (or that tomato soup base!) and
- tossed with pasta
- used as a base for poaching eggs
- served on toasted fresh bread....
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