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Beet Green Gratin

A delicious and different way to enjoy beet greens throughout the year. I was wondering what to do with all the beet greens we have beyond sautéing them. We’ve made this recipe several times now and find it delightful. It also freezes well.

Source: Alton Brown (Entered by Mel Brannen)
Serves: 6
Vegetarian!

Ingredients
1 tablespoon Butter
12 oz Mushrooms, sliced
2 cloves Garlic
1 lb Beet Greens
4 Egg yolks, beaten
1 cup Ricotta
1/2 cup Parmesan, grated
1/2 tsp Salt
3/4 cup Buttery Crackers, crumbles

Step by Step Instructions
  1. 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.
  2. 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 at 375F for 45 minutes covered. Uncover the last 15 minutes.
  3. Leave out the mushroom, parmesan, and/or crackers and this is still a wonderful dish.

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