Greens and Ricotta Bake

Garden produce is finally happening at our home. We have picked several things and lots more are on the horizon. I have plants in all different stages in the garden, as I am sure many of you do. I hope to do some fun things with all our produce and share them with you this summer.  One area of the vegetable realm I have not ventured into yet is “greens.” You know, mustard greens, dandelion greens, spinach, kale, beet tops. I guess I am just not ready back in February or whenever it is you start these little rascals, but I do enjoy visiting the farmer’s market and buying them. I made one of my favorite ways to consume these greens the other night and thought I would share with you.

Spring and Summer always bring on a healthier, lighter way of cooking in my kitchen, and this recipe reflects that. You can use any kind of greens or mixture that suits your fancy – I used kale and beet tops the other night. Let your imagination run wild!