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Beet Green Gratin
From The Cumming Harvest - Closed
<p>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.</p>Source: Alton Brown (Entered by Mel Brannen)
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
- 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.
- 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.
- Leave out the mushroom, parmesan, and/or crackers and this is still a wonderful dish.
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