Cheesy Beet Green Gratin
121
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.
Ingredients
| 1 | tablespoon |
butter
or olive oil |
|
| 12 | ounces |
mushrooms
sliced, crimini or white |
|
| 3 | cloves |
garlic
minced |
|
| 1 | pound |
beet greens
cleaned and picked |
* |
| 1 | x |
salt and black pepper
to taste |
* |
| 2 | large |
eggs
beaten |
|
| 1 | cup |
ricotta cheese
|
|
| ½ | cup |
Parmesan cheese
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
bread crumbs, whole wheat
|
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.
Nutrition Facts
Serving Size 59g (2.1 oz)Amount per Serving
Calories 14345% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 4g
19%
Trans Fat
0g
Cholesterol 70mg
23%
Sodium 383mg
16%
Total Carbohydrate
4g
4%
Dietary Fiber 1g
3%
Sugars g
Protein
16g
Vitamin A 4%
•
Vitamin C 2%
Calcium 14%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
