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!

Greens and Ricotta Bake

Save Print

Author: Sunflower Supper Club

Serves: Serves 4-6

Ingredients

½ cup olive oil
15 ounces rough chopped greens
8 – 10 green onions chopped (use the green tops)
1 – 2 cloves chopped garlic cloves
⅛ tsp. nutmeg (more If you like this flavor)
2 pinches cayenne pepper
⅛ – ¼ tsp. kosher salt
¾ cup ricotta cheese
2 egg yolks - whisked
¾ cup half and half (or use cream and indulge)

Instructions

Preheat oven to 450.
In a large skillet heat oil on high.
Add the greens, green onions, and garlic and cook tossing gently until wilted.
Then add the spices.
Place this in a large bowl and mix with the ricotta cheese.
Mix the egg yolks and cream together and add to the other mixture stirring until mixed together.
Place in a deep dish pie pan and bake for 25 – 30 minutes or until set.

Happy Gardening!

Julie

Reuben Dip or Casserole

Cheesy Garlic Biscuits

Creamy Cheesy Chicken Enchiladas

Southern Jalapeño “Fudge”