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Cheesy Beet Green Gratin

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Cheesy Beet Green Gratin

A delicious way to cook the beet greens into a delicious dish. You can use kale, collard or any similar leafy green to make this creamy and tasty gratin.

 

Yield

8 servings

Prep

26 min

Cook

52 min

Ready

80 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 tablespoon butter
or olive oil
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12 ounces mushrooms
sliced, crimini or white
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3 cloves garlic
minced
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1 pound beet greens
cleaned and picked
*
1 x salt and black pepper
to taste
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2 large eggs
beaten
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1 cup ricotta cheese
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½ cup Parmesan cheese
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½ teaspoon salt
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1 cup bread crumbs, whole wheat
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Ingredients

Amount Measure Ingredient Features
15 ml butter
or olive oil
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346.8 ml/g mushrooms
sliced, crimini or white
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3 cloves garlic
minced
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453.6 g beet greens
cleaned and picked
*
1 x salt and black pepper
to taste
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2 large eggs
beaten
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237 ml ricotta cheese
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118 ml Parmesan cheese
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2.5 ml salt
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237 ml bread crumbs, whole wheat
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Directions

Preheat the oven to 375℉ (190℃).

Melt the butter or heat up the olive oil in a saucepan.

Add the mushrooms and garlic and sweat.

Stir in the beet greens and combine well.

Remove pan from heat.

Season with salt and pepper.

In a separate bowl, whisk the eggs, ricotta, Parmesan cheese, and salt.

Mix together everything and put into a lightly oiled 9 by 11-inch baking dish .

Top with bread crumbs, covered and bake for 30 minutes.

Uncover and bake for an another 15 minutes.

Cool for a few minutes, serve hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 59g (2.1 oz)
Amount per Serving
Calories 14345% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 383mg 16%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 16g
Vitamin A 4% Vitamin C 2%
Calcium 14% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
 
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