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1
Stem the greens and wash the leaves in 2 changes of water.
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2
To blanch the greens, bring a large pot of water to a rolling boil, salt generously and add the greens.
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3
Blanch for 1 minute or until tender.
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4
Alternatively, steam the greens over 1 inch of boiling water for about 2 minutes, until tender.
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5
Transfer to a bowl of cold water and drain.
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6
Taking the greens up by the handful, squeeze hard to expel excess water.
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7
Chop medium-fine.
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8
You should have about 11/4 cups.
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9
Preheat the oven to 375 degrees.
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10
Oil a 2-quart gratin or baking dish.
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11
Heat 1 tablespoon of the oil in a heavy skillet over medium heat and add the onion.
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12
Cook, stirring often, until tender, about 5 minutes.
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13
Add a generous pinch of salt and the garlic and cook, stirring, until the garlic is fragrant, 30 seconds to a minute.
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14
Add the herbs, beet greens, and salt and pepper to taste, and stir and toss in the pan for about a minute, until the mixture is nicely infused with the oil, garlic and herbs.
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15
Remove from the heat.
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16
In a large bowl, beat together the eggs, egg yolk and milk.
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17
Add salt to taste (about 1/2 teaspoon), pepper, the millet, the greens and the cheese and stir together until the mixture is well blended.
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18
Scrape into the oiled baking dish.
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19
Drizzle the remaining tablespoon of olive oil on top.
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20
Bake in the preheated oven for 35 minutes, or until it is sizzling and set, and the top is just beginning to color.
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21
Remove from the oven and allow to sit for 10 minutes or longer before serving.
