Recipe courtesy Alton Brown
1/2 Tbls. butter
6 ounces sliced mushrooms
1 clove garlic, minced
1 bunch Beet Greens, cleaned & trimmed
kosher salt and fresh ground black pepper
2 egg yolks, beaten
1/2 cup ricotta
1/4 cup grated Parmesan
1/4 teaspoon salt
6 Tbls. crumbled (Ritz) crackers
Preheat the oven to 375° F. Melt butter in a saucepan. Add mushrooms and garlic and sweat. Add beet greens and mix well. Remove pan from heat. Season with salt and pepper. In a separate bowl, combine egg yolks, ricotta, Parmesan cheese, and salt. Combine everything and put into a lightly oiled 8 x 8-inch baking dish. Top with the crumbled crackers and bake for 20 minutes covered. Uncover and bake for an additional 15 minutes.