Beets

Beet Greens Gratin

Posted by Carole Koch

1 tablespoon butter
12 ounces sliced mushrooms
2 garlic cloves, minced
1 pound beet greens, cleaned and picked (or combination of beet greens, kale or Swiss chard)
kosher salt to taste
black pepper to taste
4 egg yolks, beaten
1 cup ricotta
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (Ritz brand crackers recommended)

Preheat the oven to 375 degrees F. Melt butter in a saucepan. Add mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper. In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9x11-inch baking dish. Top with the crumbled crackers and bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

Serves 6 to 8.

From fooddownunder.com.

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