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
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
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