Beet Greens, Green Garlic and Barley Gratin

By Martha Rose Shulman

Beet Greens, Green Garlic and Barley Gratin
Andrew Scrivani for The New York Times
Total Time
1 hour 15 minutes
Rating
4(68)
Comments
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I use a certain formula for Provençal gratins combining grains and vegetables. I cook the greens and garlic, and then toss them with a cup of cooked grains, three eggs, a half cup of milk and some Gruyère cheese. I happened to have purple barley in my freezer when trying out this recipe, but you can use any type of barley, brown rice or arborio rice.

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Ingredients

Yield:Serves four to six
  • 1generous bunch beet greens, stemmed and washed
  • 2tablespoons extra virgin olive oil
  • 1medium onion, chopped
  • 4large cloves green garlic, peeled and sliced, or one small head that has not separated into cloves, chopped
  • Salt to taste
  • 1teaspoon fresh thyme leaves or ½ teaspoon dried thyme
  • 3eggs
  • ½cup 2 percent milk
  • Freshly ground pepper
  • 1cup cooked barley (regular pearled or purple), brown rice or arborio rice
  • ½cup grated Gruyère cheese (2 ounces)
  • 2tablespoons freshly grated Parmesan
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

264 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 306 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 375 degrees. Oil a 2-quart gratin dish with olive oil. Blanch the beet greens for one minute in a large pot of generously salted boiling water, or steam over 1 inch of boiling water for two to five minutes until wilted and tender. Rinse with cold water, squeeze out water and chop medium-fine. Set aside.

  2. Step 2

    Heat the oil over medium heat in a large, heavy skillet. Add the onion, and cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Continue to cook for another minute or two until the garlic is fragrant. Stir in the cooked greens and the thyme, and toss together. Season to taste with salt and pepper. Remove from the heat.

  3. Step 3

    In a large bowl, beat together the eggs and milk. Add ½ teaspoon salt and freshly ground pepper to taste. Stir in the greens mixture, the barley or rice, and the cheeses. Mix together well. Scrape into the oiled baking dish.

  4. Step 4

    Bake 35 to 40 minutes until sizzling and lightly browned on the top and sides. Remove from the heat, and allow to sit for at least 10 minutes before serving.

Tip
  • Advance preparation: The gratin will be good for three or four days. It is as good served cold or at room temperature as it is hot.

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Ratings

4 out of 5
68 user ratings
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Comments

Sara Coles

I saw this recipe as a good way to use the beet greens and cooked barley in my fridge, but I also made a lot of substitutions. Did not have green garlic, so omitted it; swapped out the Gruyere for some mixed Italian grated cheeses; threw in some chopped cooked chicken. I appreciate knowing Martha's formula for egg and milk ratios for some grain/veg gratins. It was delicious and we had it for dinner tonight.

Mary Ann Hickey

This is an excellent and flexible recipe. Any grain can be substituted for barley (rice, buckwheat, etc.) as long as it's cooked. Also any greens, such as spinach, kale, collards.

will repeat this

Wonderful, for five adults (and a toddler who wouldn't eat it, because it looked like pizza to him, but no pepperoni). Substitutes: rainbow chard (beet greens looked scraggly in market); garlic scapes; added a box of sliced baby bella mushrooms, sauteed with onion and scapes. Nice to have something to make Sunday evening and serve cold or briefly reheated for dinner guests after work on Monday.

Shelley

Made this 07032023 had all of the ingredients on hand. Only change: chopped the beet green stems and cooked them with the onions. Very good and very easy. Kept well in the fridge.

Wordsworth from Wadsworth

This would be something good to serve Sir Paul McCartney - veggie but with cheese. Trader Joe's has a bag of mixed greens - baby spinach, baby chard, baby kale - and that stuff is tender and does not require a lot of cooking heat. I'd be tempted not to blanch. I'd only use beet greens if organic. The others appear so dirty and redolent of pesticides. Ms. Shulman mixes in that purple barley - which seems to give the dish extra color and appeal.

Marcy Robinowitz

I love this recipe and have made many versions of it. I frequently use faro and wait for green garlic season each spring. I especially love the fact that this recipe goes well at room temperature as well as just made. That means it can be in my refrigerator and dinner can be ready whenever.

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