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Cook the Book: Beet Green Gratin

Cook the Book: Beet Green Gratin Recipe

  • 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
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