1 (12 ounce) bag Cut 'N Clean Greens Beet Greens
2 yellow onions
4-5 ounces feta, crumbled (or use crumbled goat cheese)
2 ounces fresh bread crumbs (from about 2 slices bread)
10 sun-dried tomatoes in olive oil, drained and chopped
2-3 garlic cloves, finely minced
1/2 teaspoon fresh thyme (or 1/4 teaspoon dried rubbed thyme)
2 tablespoons fresh chopped Italian parsley
3 tablespoons toasted pine nuts
2 tablespoons olive oil (use the oil from the tomatoes)
Freshly ground pepper
1 egg, beaten
Heat oven to 350 degrees and mist an 8-inch square baking dish with nonstick spray.
Bring a pot of lightly salted water to a boil. Add the whole onions in their skins and boil for 10 minutes. Drain onions and allow them to cool until you can handle them.
In a 12-inch nonstick skillet over medium heat, add beet greens straight from the bag. Cook, stirring and turning occasionally, until greens are wilted. This will take only about 3-4 minutes. Remove pan from heat and set aside.
Meanwhile, in a large bowl, add feta, breadcrumbs, tomatoes, garlic, thyme, parsley, pine nuts, olive oil and a few grindings of fresh pepper. Stir until well mixed.
Add beaten egg and stir again until well mixed.
Remove skin and root end from cooled onions and chop onion flesh. Add to mixture in bowl. Drain beet greens if any moisture has accumulated and add greens to bowl. Stir gently to mix all ingredients well. Transfer to prepared baking dish, cover with foil, and bake for 1 hour.
Remove from oven, allow to set for 5 minutes, and serve.
To make fresh bread crumbs, tear up bread slices and whirl them in a dry blender until loose crumbs form.
To toast pine nuts, add them to a dry nonstick skillet and toast over medium heat, stirring frequently, until light brown. Do not leave unattended or unstirred or they will scorch; nuts should only take 1-3 minutes to toast.