Adapted from Food Network, serves 6-8
Date made: 4/4/2011
1 Tbsp butter
8 oz shiitake mushrooms*
2 cloves garlic, minced
1 lb beet greens, cleaned and picked*
4 egg yolks, beaten*
1 c ricotta
1/2 c Parmesan, grated
3/4 crumbled crackers
salt and pepper, to taste
Preheat oven to 375°F. Melt butter in saucepan on medium heat. Add mushrooms and garlic and sweat. Add beet greens and mix well.
Remove pan from heat and season with salt and pepper.
In separate bowl, combine egg yolks, ricotta, Parmesan cheese, and 1/4 tsp of salt. Combine everything and transfer to a lightly oiled 8x8 baking dish.
Top with crumbled crackers, cover and bake for 30 minutes. Uncover, and bake for an additional 15 minutes.
YAY! Hollygrove gave us eggs in our box this week! I love how I can find recipes that somehow incorporate my Hollygrove produce. I only wish that I could be this imaginative.
So I'm still not 100% sold on beets/beet greens. However, I found it to be tasty enough, though the egg kind of threw me off a little bit. Though my best friend came into town and said she thought it was pretty good, so I guess that's enough for me!
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