Ingredients Jump to Instructions ↓

  1. 1 pound stemmed mustard greens

  2. 1 tablespoon unsalted butter , plus extra for baking dish

  3. 3 whole eggs , beaten

  4. 10 ounces ricotta cheese

  5. 2 ounces grated Parmesan (approximately 1/2 cup)

  6. 1/2 teaspoon kosher salt, plus extra for garlic and mushrooms

  7. 1/4 teaspoon freshly ground black pepper

  8. 2 cloves garlic , minced

  9. 12 ounces mushrooms , sliced

  10. 1 cup crushed round butter crackers

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F.

  2. Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water. Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink. Once clean, roughly chop the greens. You should have 1 pound finished greens once they are stemmed. (Weigh the greens after stemming, but before washing.) After washing the greens, place them in a salad spinner to thoroughly dry them.

  3. Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside.

  4. In a large mixing bowl whisk together the eggs, ricotta, Parmesan , salt, and pepper. Set aside.

  5. In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan. Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes. Add the greens and cook until they are wilted, approximately 3 to 4 minutes. The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach . Remove the pan from the heat.

  6. Add the greens to the egg and cheese mixture and stir to thoroughly combine. Pour into the prepared baking dish , top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes. Allow to cool for 5 minutes and serve.


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