Adapted from Cooking with Scraps (Workman Publishing Company, 2018) by Lindsay-Jean Hard
Though cooking root to leaf isn’t a novel concept, Cooking with Scraps by Lindsay-Jean Hard offers innovative new recipes to make the most of lesser-appreciated parts of produce like rinds, seeds and stems. And with each American currently wasting about a pound of food a year, now is a great time to get into a scrappier mindset. This recipe demonstrates a simple technique to prepare beets greens that could be applied to any similar leaves soon to be populating farmers markets.
Published: March 30, 2019
Ingredients
Directions
Chill goat cheese in freezer until firm, about 15 minutes.
Meanwhile, set 3 shallow dishes in row. Add flour to first dish. In bowl, whisk egg slightly with 1 teaspoon water, and add to second dish. Add panko to third dish.
Remove cheese from freezer, and slice into 6 rounds. Dredge each round in flour, followed by egg then panko.
Coat medium sauté pan with grapeseed oil, and warm over medium heat until shimmering. Add cheese and cook until bottoms appear light brown and crisp, about 2 minutes. Take care to maintain medium heat. Flip, and cook approximately 30–45 seconds, or until lightly browned. Transfer rounds to cooling rack or paper towels to drain.
In medium bowl, whisk vinegar, olive oil, salt and pepper. Add greens, and toss to coat. Add salt and pepper, to taste.
Divide greens among 3 plates. Top each with 2 cheese rounds. Serves 3.
Pair It
Marcel Giraudon 2017 Bourgogne Aligoté. Mary Campbell, owner of Everyday Wines, Hard’s go-to bottle shop in Ann Arbor, Michigan, recommends a favorite Aligoté from France. “It has charming apple and pear fruit, the perfect amount of acidity for the salad, and a bit of stony minerality on the finish,” says Campbell. “And, if you have ‘scraps’ of this wine, it makes a delicious Kir.”
