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C8bd4641 aaab 41cb 9af4 a18d8b26d887  2016 06 05 23 25 44
EmilyC
EmilyC

Don't throw out your beet greens!! Make this beet greens and sausage gratin instead which is topped with cheesy, horseradish breadcrumbs (so good).

In a 12-inch cast-iron skillet, brown 3/4 pounds Italian sausage until just cooked through. Take sausage from pan, and sauté a thinly sliced Vidalia onion in the sausage drippings with 2 tablespoons thyme until caramelized. Add roughly chopped beet greens from 2 bunches, about 12 to 14 cups in total, a little at a time, and let sauté a few minutes until tender. Add back the sausage and stir in 2/3 cup heavy cream; let simmer a few minutes longer. Season to taste with salt and pepper. Top with a mix of 1 cup panko breadcrumbs, 3/4 cup shredded extra-sharp cheddar, 2 tablespoons grated fresh horseradish, and 2 tablespoons olive oil. Bake at 400 degrees for about 25 minutes until topping is browned and cream is bubbling around the edges.

lastnightsdinner
lastnightsdinner
I need this!
EmilyC
EmilyC
Wish I could send some your way! Tonight was comfort food night at our house - this and mac-and-cheese! ?
Liz | inspired by the seasons
Fantastic recipe! my Swiss chard is out producing the beet greens in the garden right now, what are your thoughts on switching out the greens for chard in this?
EmilyC
EmilyC
Yes! Swiss chard should be fantastic in this!
Rhonda35
Rhonda35
YUM!!
EmilyC
EmilyC
Thank you Rhonda!