2 (12 ounce) bags Cut 'N Clean Greens Beet Greens
1 cup flour
1 cup milk
1/4 teaspoon salt
1 teaspoon baking powder
1 medium onion, finely chopped
1 pound extra sharp Cheddar cheese, shredded
2 tablespoons butter
Heat oven to 350 degrees.
In a large nonstick skillet over medium heat, add greens and a couple of tablespoons of water (to keep greens from sticking to the pan). Cook, stirring occasionally, until greens wilt, about 3-5 minutes. (Depending on the size of your skillet, you may have to do the greens in two batches.) Remove greens from skillet, drain in colander, pressing on leaves to extract as much water as possible, and place hot greens on a cutting board to cool off slightly.
Meanwhile, in a large mixing bowl, beat eggs; add flour, milk, salt and baking powder, mixing well. Stir in onion and cheese.
When greens are cool enough to handle, mass them on the cutting board and chop more finely. This will make a more refined looking appetizer that is easier to cut. Stir greens into the egg mixture.
Place butter in a 9- by 13-inch baking dish and place dish in oven to melt butter; this should take only 2-3 minutes. Remove pan from oven and swirl melted butter to coat bottom and up the sides of the pan slightly. Pour mixture into pan and bake for 35-40 minutes.
Cool thoroughly; cut into squares or triangles.
Makes 72 pieces.
Even kids love these squares. Don’t tell them what vegetable is in them – just put them out on a plate and watch them disappear.
For adult tastes, feel free to add a few squirts of hot pepper sauce to raise the heat.