Categories: beet greens, not tried

Ingredients

• 1 tablespoon butter
• 12 ounces sliced mushrooms
• 2 cloves garlic, minced
• 1 pound beet greens, cleaned and picked
• Kosher salt and fresh ground black pepper
• 4 egg yolks, beaten
• 1 cups ricotta
• 1/2 cup grated Parmesan
• 1/2 teaspoon salt
• 3/4 cup crumbled crackers (recommended: Ritz crackers)

Directions

1. Preheat the oven to 375 degrees F.

2. 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.

3. 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.

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