Beet Green, Rice and Ricotta Blinis

• 3/4 pound beet greens, or a mix of beet greens and other greens, such as chard or mustard greens, washed, stemmed and coarsely chopped (6 cups tightly packed)
• 1 cup (8 ounces) ricotta cheese
• 2 eggs, beaten
• 1/2 cup low-fat milk (2 percent)
• 5 tablespoons grated Parmesan
• 1/2 cup whole-wheat pastry flour or white whole-wheat pastry flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup cooked brown or white rice, preferably medium- or short-grain
• 2 tablespoons finely chopped chives
• 2 teaspoons finely chopped marjoram
• Freshly ground pepper
• Olive oil for the pan or griddle
• Marinara sauce for serving (optional)

1. Steam the greens above an inch of boiling water for 1 to 2 minutes, just until wilted.
2. Remove from the heat, allow to cool and squeeze out excess water.
3. Chop fine.
4. In a large bowl, beat together the ricotta, eggs, milk and Parmesan.
5. Sift together the flour, baking powder and salt and whisk into the ricotta mixture.
6. Stir in the greens, rice, herbs and pepper.
7. The mixture will be thick.
8. Heat a griddle or a heavy nonstick skillet over medium-high heat.
9. Brush with olive oil, enough to coat the bottom, and drop the batter in by the heaped tablespoon.
10. Cook for about 3 minutes, until dark brown and nicely risen, and turn over.
11. Cook for another 2 to 3 minutes, until brown on the other side.
12. The pancakes will be moist in the middle, but there should not be a raw flour taste.
13. Remove from the heat and serve, or cool on a rack and heat later in a medium-low oven.
14. Serve with a dollop of tomato sauce.

beet greens, ricotta cheese, eggs, lowfat milk, parmesan, flour, baking powder, salt, white rice, chives, marjoram, freshly ground pepper, olive oil, serving

Taken from cooking.nytimes.com/recipes/1014668 (may not work)