Mustard Green Gratin

  • 1 lb. stemmed mustard greens
  • 1 tbsp. unsalted butter, plus extra for baking dish
  • 3 whole eggs, beaten
  • 10 oz. ricotta cheese
  • 2 oz. (or 1/2 cup) grated Parmesan cheese
  • 1/2 tsp. kosher salt, plus extra for garlic and mushrooms
  • 1/4 tsp. ground black pepper
  • 2 cloves garlic, minced
  • 12 oz. mushrooms, sliced
  • 1 cup crushed round butter crackers
  1.  Preheat oven to 375 degrees F.
  2. Remove any large stems from the greens and wash them thoroughly.
  3. Roughly chop the greens and place them in a salad spinner to thoroughly dry them.
  4. Butter a 9-by-11 inch or 2 1/2 quart baking dish and set aside.
  5. In a large mixing bowl, whisk together eggs, ricotta, Parmesan, salt, and pepper; set aside.
  6. In a large saucepan set over medium heat, melt butter.
  7. Add garlic, mushrooms, and a pinch of salt and cook until mushrooms give up their liquid, approximately 5-6 minutes.
  8. Add the greens and cook until wilted, approximately 3-4 minutes.
  9. Remove the pan from heat.
  10. Add the greens to the egg and cheese mixture and stir thoroughly to combine.
  11. Pour into the prepared baking dish, top with crackers, and bake for 35-40 minutes.
  12. Allow to cool for 5 minutes before serving.
  13. Makes 4-6 servings.

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