Recipe courtesy Alton Brown
Beet Green Gratin
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. Yield: 6 to 8 servings Prep Time: 25 minutes Cook Time: 50 minutes Difficulty: Easy