Beef and Beet Green Casserole

Adapted from Blue Flame Kitchen

We know you want to turn up the beet greens in your life. They're good for you, and they're ready to rock in this beef and beet green casserole! Enjoy with some yogurt on the side to calm things down a bit.

INGREDIENTS

• 1 Tbsp avocado oil or olive oil

• 1.5 lb lean ground beef

• 1 1/2 cups chopped onions

• 2 cloves garlic, finely chopped

• 2 2/3 cup or 1 jar tomato-based organic pasta sauce

• 10-12 oz chicken broth

• 1/2 cup Jasmine white rice

• 1 tbsp chopped fresh dill or 1 tsp dried dill weed

• 1 tsp Italian seasoning or pizza seasoning

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/4 tsp freshly ground Black Peppercorns

• 6 cups coarsely chopped beet greens or Swiss chard leaves

• Top with 1 cup shredded Asiago before baking!

• Fresh Rosemary for garnish

• Plain yogurt for serving

INSTRUCTIONS

• Heat oil in a large deep non-stick frypan over medium heat. Add beef and cook, stirring to break up beef, until browned. Drain off excess fat.

• Add onions and garlic to beef; sauté until onions are softened, about 5 minutes.

• Add Freezer Tomato Sauce, broth, rice, dill weed, Italian or pizza seasoning, garlic powder, salt and pepper; stir to combine. Bring to a boil.

• Reduce heat and simmer, covered, stirring occasionally, until rice is tender and liquid is thickened, about 25 minutes.

• Meanwhile, preheat oven to 350°F.

• Place half of beets greens in a single layer in a greased 9 x 13 inch baking dish. Spoon half of beef mixture over beet greens, spreading evenly. Top with remaining beet greens. Spread remaining beef mixture over top. Cover with shredded cheese.

• Bake, covered, until bubbly and heated through, about 1 hour.

• Serve with yogurt drizzled over in artistically inspired lines and swirls.