A delicious way to cook the beet greens into a delicious dish. You can use kale, collard or any similar leafy green to make this creamy and tasty gratin.
YIELD
8 servingsPREP
26 minCOOK
52 minREADY
80 minIngredients
Directions
Preheat the oven to 375℉ (190℃).
Melt the butter or heat up the olive oil in a saucepan.
Add the mushrooms and garlic and sweat.
Stir in the beet greens and combine well.
Remove pan from heat.
Season with salt and pepper.
In a separate bowl, whisk the eggs, ricotta, Parmesan cheese, and salt.
Mix together everything and put into a lightly oiled 9 by 11-inch baking dish .
Top with bread crumbs, covered and bake for 30 minutes.
Uncover and bake for an another 15 minutes.
Cool for a few minutes, serve hot.
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