-
1
Preheat the oven to 375 degrees.
-
2
Oil a 2-quart gratin dish with olive oil.
-
3
Either blanch the beet greens for 1 minute in a large pot of generously salted boiling water, or steam over an inch of boiling water for 2 to 5 minutes, until wilted and tender.
-
4
Rinse with cold water, squeeze out water and chop medium-fine.
-
5
Set aside.
-
6
Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion.
-
7
Cook, stirring, until tender, about 5 minutes, and add the garlic and a generous pinch of salt.
-
8
Cook, stirring, until the garlic is fragrant, about 30 seconds.
-
9
Stir in the cooked greens and the thyme and toss together.
-
10
Season to taste with salt and pepper.
-
11
Remove from the heat.
-
12
In a large bowl, beat together the eggs and milk.
-
13
Add 1/2 teaspoon salt and freshly ground pepper to taste.
-
14
Stir in the greens mixture, the rice and the cheeses and mix together well.
-
15
Scrape into the oiled baking dish.
-
16
Sprinkle the bread crumbs over the top.
-
17
Drizzle on the remaining tablespoon of oil.
-
18
Bake 35 to 40 minutes, until sizzling and lightly browned on the top and sides.
-
19
Remove from the heat and allow to sit for at least 10 minutes before serving.
