Casserole with beetroot leaves

Description

You've had enough borscht with beet tops and young beets all ends? You have grown (or bought) the chard, but don't know how to cook it? I offer original, useful and very tasty casserole with beetroot leaves.

Ingredients

Beetroot leaves

150 g
Cheese

350 g
Cheese

80 g
Chicken egg

1 piece
Semolina

1 Tbsp
Garlic

2 tooth
Spices
Vegetable oil

1 Tbsp

Cooking

In this recipe I used the tops of young beets, but you can take chard, as we know, Swiss chard is a leaf beet. This plant contains a lot of vitamin K, besides vitamin a and E as well as sodium, magnesium, potassium and iron.

Sheets to wash, coarsely chop (the stalks I didn't use). Heat the oil in a pan, add the leaves, stir, cover it up and diminish the heat to medium. Simmer 3-5 minutes, the leaves should become soft.

Cheese grate on a grater, garlic passed through the press.

Mix curd, beetroot leaves, cheese (leave a little for topping), egg, garlic. Add semolina, salt and pepper to taste. Stir.

Spread the mixture into a baking dish, sprinkle remaining cheese on top. Form I oiled and sprinkled with breadcrumbs. If you have silicone – this can not be done.