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1
Preheat the oven to 375 degrees F.
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2
Remove any large stems from the greens and wash them thoroughly; do so in a sink with at least 5 inches of water.
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3
Moving the leaves around in the water and allowing them to sit for a few minutes to allow the sand or dirt to fall to the bottom of the sink.
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4
Once clean, roughly chop the greens.
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5
You should have 1 pound finished greens once they are stemmed.
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6
(Weigh the greens after stemming, but before washing.)
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7
After washing the greens, place them in a salad spinner to thoroughly dry them.
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8
Butter a 9 by 11-inch or 2 1/2-quart baking dish and set aside.
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9
In a large mixing bowl whisk together the eggs, ricotta, Parmesan, salt, and pepper.
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10
Set aside.
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11
In a large, 13 by 11-inch roasting pan set over 2 burners on medium heat, melt the butter in 1 corner of the pan.
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12
Add the garlic, mushrooms, and a pinch of salt and cook until the mushrooms give up their liquid, approximately 5 to 6 minutes.
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13
Add the greens and cook until they are wilted, approximately 3 to 4 minutes.
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14
The greens will reduce to less than 1/4 of their original volume and begin to look like thawed, frozen spinach.
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15
Remove the pan from the heat.
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16
Add the greens to the egg and cheese mixture and stir to thoroughly combine.
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17
Pour into the prepared baking dish, top with the crackers, place on the middle rack of the oven and bake for 35 to 40 minutes.
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18
Allow to cool for 5 minutes and serve.
