December 18, 2007
Mustard Greens Gratin
Sara Jones, Tucson CSA
Another easy favorite that can be made over and over with
Mustard greens or other spicy greens will mellow with fat
and cream, so this recipe is a good one if you find their
taste too strong. You will probably need at least two
bunches of mustard or other spicy greens for this recipe,
but use whatever you have on hand and adjust the other
1 bunch or 2 CSA-share bags of mustard or other spicy
greens, washed and roughly chopped
1 cup sliced mushrooms
3 cloves garlic, minced
1 tablespoon butter
1 cup ricotta cheese
1/4 cup parmesan cheese
1 cup cracker crumbs
Salt and pepper to taste
Sauté mushrooms and garlic in butter, over medium heat,
until mushrooms soften. Stir in greens and cook until
wilted. Combine greens and mushrooms with ricotta
cheese, eggs and salt and pepper.
Spread into a baking pan and cover with parmesan cheese and crackers.
Editor’s Note: Spread into a greased baking pan for easier clean up.
Bake in a 375 degree oven for about 35 minutes, until cooked through.