Savory Stuffed Beet Green Ramekins

_20161121_200625INGREDIENTS for 4 Ramekins

7 oz. (200 gr.) beet greens with stems removed and set aside.
1 small sliced scallion
1/3 cup chopped bacon or vegan substitute
4 medium purple potatoes, steamed or boiled with their jackets
1 tbsp. butter
1 tbsp. olive oil
salt and pepper


1. Briefly boil the beet greens for about one minute and line the buttered ramekins with three or four leaves allowing for some overlap. Set aside.



2. Saute’ the sliced scallion in the oil adding the chopped bacon. Continue to briefly fry the bacon until slightly crisp.

3. Add the chopped beet green stems and saute’ for a couple of minutes more.

4. Now mash or rice the hot peeled potatoes and mix into the above bacon mixture.

5. Fill each ramekin with the prepared mixture and overlap the filling with the overhanging leaves.
6. Sprinkle with a little oil and bake for 15-20 minutes. Turn out onto individual plates. Serve plain or with a mushroom sauce. For the recipe of my mushroom cream sauce see my July 27 post under “Breaded Chicken with Mushroom Sauce”.