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