- 1 tablespoon butter
- 12 ounces sliced mushrooms
- 2 cloves garlic, minced
- 1 pound beet greens, cleaned and picked
- Kosher salt and fresh ground black pepper
- 4 egg yolks, beaten
- 1 cups ricotta
- 1/2 cup grated Parmesan
- 1/2 teaspoon salt
- 3/4 cup crumbled crackers (recommended: Ritz crackers)
Preheat the oven to 375 degrees F.
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 for 30 minutes covered. Uncover and bake for an additional 15 minutes.