Mustard Green Gratin
Ingredients
1 pound mustard greens, stemmed, washed, dried in a salad spinner, and coarsely chopped
1 tablespoon unsalted butter, plus extra for buttering dish
3 whole eggs, beaten
10 ounces ricotta cheese
2 ounces Parmesan cheese, grated (approximately 1⁄2 cup)
1⁄2 teaspoon kosher salt plus a pinch
1⁄4 teaspoon freshly ground black pepper
2 cloves garlic, minced
1 pound mushrooms, sliced
1 cup round butter crackers, crushed (such as Ritz)
Instructions
1. Preheat the oven to 375*F.
2. Butter a 9 by 11-inch or 2 1⁄2-quart baking dish and set aside.
3. In a large bowl mix together the eggs, ricotta, Parmesan, salt, and pepper. Set aside.
4. In a large pot melt the butter. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1⁄4 of their original volume.
5. Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.
Comments
This week my CSA box container Mustard Greens. We’re now on the winter side of greens season it seems! I’ve never had Mustard Greens before, so I turned to the internet for help. Help came in the form of this Alton Brown recipe.
I don’t think any of us will ever become die hard lovers of greens, but this was a very tasty preparation! They’re similar to spinach but the taste is a bit stronger and a bit of punch.
Shown here with Mom’s Chicken.
Internet - Alton Brown