Beet Green Gratin
Recipe Courtesy of Alton Brown
1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, cleaned and picked
Salt and Pepper
4 egg yolks, beaten (I used the whole egg)
1 cups ricotta (I used lowfat)
1/2 cup grated Parmesan
1/2 teaspoon salt
3/4 cup crumbled crackers (recommended: Ritz crackers) – I used whole wheat
Preheat the oven to 375 degrees F.
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.
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 for 30 minutes covered. Uncover and bake for an additional 15 minutes.
(I mixed in a Spinach, Beet Greens, and Kale combo. It turned out very delicious!- Just plain Spinach would work too. My picky one year old LOVED This!)
Just a side note… When using the Beet Greens…. my suggestion would be just to use the greens and not the red stem… The stems are a little too bitter for my liking.