Greens & 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

½ cup olive oil

15 ounces rough chopped greens

8 – 10 green onions chopped (use the green tops)

1 – 2 cloves chopped garlic cloves

1/8 tsp. nutmeg (more If you like this flavor)

2 pinches cayenne pepper

1/8 – ¼ tsp. kosher salt

¾ cup ricotta cheese

2 egg yolks - wisked

¾ cup half and half  (or use cream and indulge)

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.

Serves 4 – 6 

Happy Gardening!

Julie