Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Raw beet greens

  2. (or other dark greens like

  3. Chard or collards)

  4. 2 lbs 908g / 32oz Ricotta

  5. (preferably sheep's milk ricotta)

  6. 4 Eggs (large)

  7. 1 cup 146g / 5.1oz Freshly-grated Parmesan cheese

  8. 1/4 teaspoon 1 1/3ml Freshly-grated nutmeg

  9. 1 tablespoon 15ml Sweet butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. A spring-form pan is essential to this recipe.

  2. In boiling, salted water, cook beet greens until tender (about 7 to 8 minutes). Refresh in ice water bath and drain liquid. Roughly chop beet greens and toss into mixing bowl. Add ricotta and eggs and mix well. Add parmesan cheese and fresh nutmeg and just stir through. Butter spring-form pan with 1 tablespoon butter and pour batter into pan.

  3. Bake at 350 degrees for 1 hour and 10 minutes, or until a knife inserted near edge exists cleanly. Cool 10 minutes, remove from spring mold and serve warm.

  4. This recipe yields 8 servings.


Send feedback