Book of Yum

Crumble:
Preheat oven to 375 degrees or so. Prepare a cookie sheet with aluminum foil and spray with nonstick cooking spray, reserve.

If you don’t have pre-made bread crumbs, take 1 or 1/2 of a slice of GF Bread (or bagel or whatever you have on hand). Toast it, cool it (if you’re patient) and whir it up in a food processor until you have nice bread crumbs. Combine bread crumbs, fresh mint, grated horseradish, lemon zest, coriander seeds, salt and pepper in a bowl. Mix thoroughly and then drizzle oil over the mixture, stirring to evenly distribute.

Spread evenly on your baking sheet and bake for 10-15 minutes, rotating pan if necessary. Let topping get golden but not brown, and be careful not to burn. Remove from oven and use immediately or let come to room temperature.

Greens:
Heat half of your oil in a cast iron pan and add half of your garlic slivers. Let it brown slowly, turning as needed, and then add your red chard with some extra water. Toss and mix thoroughly, add half of your salt and saute until chard is soft to your taste. If you like you can cover the pan for a little bit. Ultimately you will want to uncover it and let all the moisture evaporate. Remove from pan and plate. Heat the rest of your oil in the same pan, cook the rest of your garlic slivers, add your BEET greens with a little water and combine thoroughly. Add salt and saute briefly. Cover the pan for a few minutes and then uncover it again, letting the moisture evaporate. Taste to check for doneness. Plate next to the other greens or mix them together at this point. Drizzle greens with tahini dressing.

To serve, for each individual serving, add extra dressing if you like and then sprinkle a generous amount of the horseradish coriander crumble on the greens. (Wait until serving so it doesn’t get soggy)