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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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Whe I read the title of this recipe and copied it, I thought it said Green BEAN . It wasn't until I transferred it here and started fitting it into the variopus categories that I realized it was Beet Greens ! Well, I'm going totry it eventually with green beans! Adapted from source: Alton Brown Ingredients:
1 tablespoon butter |
12 ounces sliced mushrooms |
2 garlic cloves, minced |
1 lb beet leaf (well washed and picked over) |
kosher salt |
fresh ground black pepper |
4 egg yolks, beaten |
1 cup ricotta cheese |
1/2 cup grated parmesan cheese |
1/2 teaspoon salt |
3/4 cup crumbled cracker, recommend ritz crackers (optional) |
Directions:
1. Preheat the oven to 375ºF.
2. Lightly oil a 9x11-inch baking dish.
3. Melt the butter in a saucepan.
4. Add the mushrooms and garlic and sweat (saute until moist).
5. Add the beet greens and mix well.
6. Remove pan from heat.
7. Season with salt and pepper; set aside.
8. In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt.
9. Combine with the greens mixture and put into prepared baking dish.
10. Top with the crumbled crackers.
11. Bake for 30 minutes covered.
12. Uncover and bake for an additional 15 minutes.
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