Cook The Book: Beet Green Gratin Recipe

Name: Cook The Book: Beet Green Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, plus extra for the pan; 12 ounces mushrooms, sliced; 2 cloves garlic, minced; 1 pound beet greens cleaned, stemmed, and roughly chopped; 1/2 teaspoon kosher salt, plus additional to taste; Freshly ground black pepper, to taste; 4 large eggs, lightly, beaten; 1 cup ricotta cheese; 1 ounce Parmesan cheese, freshly grated or ground; 2 ounces butter crackers, crumbled

Servings: persons

1
Heat the oven to 375u00b0F.
2
Melt the butter in a 12-inch saute pan over medium heat. Add the mushrooms and garlic and saute for 1 to 2 minutes. Add the beet greens and cook, stirring occasionally, until the greens begin to wilt, 2 to 3 minutes. Remove from the heat and season with salt and pepper. Set aside to cool slightly.
3
Whisk together the eggs, ricotta, Parmesan cheese, and 1/2 teaspoon salt. Fold the cheese mixture into the slightly cooled greens.
4
Pour this into a lightly buttered 9-by-11-inch glass baking dish and top with the crumbled crackers.
5
Cover with heavy-duty aluminum foil and bake for 30 minutes. Uncover and bake for an additional 7 to 8 minutes, or until the crackers are nicely browned. Cool for 5 minutes before serving.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon unsalted butter, plus extra for the pan, 12 ounces mushrooms, sliced, 2 cloves garlic, minced, 1 pound beet greens cleaned, stemmed, and roughly chopped, and more.

Yes, Cook The Book: Beet Green Gratin falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cook The Book: Beet Green Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions