BEET GREEN GRATIN

1 tablespoon butter
12 ounces sliced mushrooms
2 cloves garlic, minced
1 pound beet greens, well washed and picked over
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. Lightly oil a 9x11-inch baking dish.

Melt the butter in a saucepan. Add the mushrooms and garlic and sweat (saute until moist).

Add the beet greens and mix well. Remove pan from heat. Season with salt and pepper; set aside.

In a separate bowl, combine the egg yolks, ricotta, Parmesan cheese, and salt. Combine with the greens mixture and put into prepared baking dish. Top with the crumbled crackers.

Bake for 30 minutes covered. Uncover and bake for an additional 15 minutes.

Servings: 6-8
Adapted from source: Alton Brown