Beet Green Gratin

From The Cumming Harvest

A delicious and different way to enjoy beet greens throughout the year. It also freezes well.

Serves: 6

  • 1 tablespoon Butter
  • 12 oz Mushrooms, sliced
  • 2 cloves Garlic
  • 1 lb Beet Greens
  • 4 Egg yolks, beaten
  • 1 cup Ricotta
  • 1/2 cup Parmesan, grated
  • 1/2 tsp Salt
  • 3/4 cup Buttery Crackers, crumbles
Step by Step Instructions
  1. Melt the butter in a saucepan. Add the mushrooms and garlic and sweat. Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper.
  2. In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 9 by 11-inch baking dish. Top with the crumbled crackers and bake at 375F for 45 minutes covered. Uncover the last 15 minutes.
  3. Leave out the mushroom, parmesan, and/or crackers and this is still a wonderful dish.

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