Thayer in the Kitchen

This is a good recipe to use those beet greens that come with a bunch of your CSA beets. 3 tablespoons extra virgin olive oil 1 onion, halved and sliced into 1/4-inch thick half-moons 2 cloves garlic, finely chopped 1 # potatoes, cut into 1/2-inch dice 3/4 teaspoon coarse sea salt 1/4 teaspoon hot red pepper flakes 4 cups beet greens, sliced into 1/2-inch wide ribbons (the greens from 1 bunch of beets) 3 cups chicken broth 1 small bay leaf Four 1/2-inch thick slices rustic whole grain bread Freshly grated Parmesan cheese In a large pot, heat the olive oil over high heat until hot. Add the onion and garlic and cook until softened but not browned, about 8 minutes. Add the potatoes, sea salt and red pepper flakes, then add the greens, stirring well. Add the broth and bay leaf and bring just to a boil, then reduce the heat and simmer until the potatoes are tender, about 10-15 minutes. Toast the bread, rub with some olive oil and a cut clove of garlic (or garlic powder). Se