Beet Leaf Gratin

Name: Beet Leaf Gratin
Yield: 4
Ingredients: 1/2 kg of beet leaves; 3 tablespoons of butter or margarine; 1 tablespoon of olive oil; 1 well-chopped garlic clove; 1/2 cup of fresh Minas cheese, chopped; 2 tablespoons of grated Parmesan cheese; to taste salt; 3 eggs; 1/4 cup of breadcrumbs

1
1/2 kg of beet leaves
2
3 tablespoons of butter or margarine
3
1 tablespoon of olive oil
4
1 well-chopped garlic clove
5
1/2 cup of fresh Minas cheese, chopped
6
2 tablespoons of grated Parmesan cheese
7
to taste salt
8
3 eggs
9
1/4 cup of breadcrumbs

Ingredients

1
1/2 kg of beet leaves
2
3 tablespoons of butter or margarine
3
1 tablespoon of olive oil
4
1 well-chopped garlic clove
5
1/2 cup of fresh Minas cheese, chopped
6
2 tablespoons of grated Parmesan cheese
7
to taste salt
8
3 eggs
9
1/4 cup of breadcrumbs

Directions

1
Remove the tougher stems from the beet leaves
2
Blanch the beet leaves and chop them
3
Melt the butter or margarine in a pan
4
Add the olive oil
5
Sauté the garlic for a few minutes
6
Add the beet leaves and stir well
7
Remove from heat
8
Add the Minas cheese and Parmesan cheese
9
Season with salt to taste
10
Beat in 3 eggs
11
Grease a baking dish with butter or margarine, then sprinkle with breadcrumbs
12
Fill the baking dish with the beet leaf mixture
13
Sprinkle with remaining breadcrumbs
14
Dot the top with a little olive oil or cover with small pieces of butter or margarine
15
Bake in a preheated oven for about 30 minutes or until lightly browned
16
Serve 4 portions.