Beet Greens Gratin with Mushrooms and Ricotta

Serves: 6


1 (12 ounce) bag Cut 'N Clean Greens Beet Greens

1 tablespoon butter

1 (6- or 8-ounce) package sliced mushrooms

2 large cloves garlic, minced

Freshly ground black pepper

2 eggs

2/3 cup ricotta cheese (whole milk ricotta preferred)

1/3 cup grated Parmesan cheese

1/2 cup crushed crackers (such as Ritz) or bread crumbs


Heat oven to 375 degrees. Mist an 8-inch square baking dish with nonstick spray and set aside. (Or use a 9-inch diameter pie dish.)

In a 12-inch skillet, heat the butter. Sauté mushrooms for about 3 minutes; add the garlic and sauté for another minute, stirring occasionally. Add the beet greens to the pan straight from the bag, and cook until wilted, about 3-5 minutes, turning and stirring occasionally, so they cook evenly.

While greens are cooking, in medium bowl whisk together eggs, ricotta and Parmesan. When greens are wilted down, transfer greens-mushroom mixture into bowl with cheese and stir to combine well. Pour into prepared baking dish, sprinkle cracker crumbs on top, cover with foil and bake for about 25 minutes. Remove foil and bake for an additional 10-12 minutes, until crackers turn golden brown.

Popular vegetable substitutions include: Beet Greens or IRONman Spinach Beet Salad or Organic Garden Greens or Rainbow Chard

Delicate beet greens combine with creamy ricotta and sautéed mushrooms in this side dish recipe.