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Add a photoServings: 8
Ingredients
- 4 c. Raw beet greens
- Â Â (or possibly other dark greens like chard or possibly collards)
- 2 lb Ricotta
- Â Â (preferably sheep's lowfat milk ricotta)
- 4 lrg Large eggs
- 1 c. Freshly-grated parmesan cheese
- 1/4 tsp Freshly-grated nutmeg
- 1 Tbsp. Sweet butter
Directions
- Preheat oven to 350 degrees. A spring-form pan is essential to this recipe.
- In boiling, salted water, cook beet greens till tender (about 7 to 8 min). Refresh in ice water bath and drain liquid. Roughly chop beet greens and toss into mixing bowl. Add in ricotta and Large eggs and mix well. Add in parmesan cheese and fresh nutmeg and just stir through. Butter spring-form pan with 1 Tbsp. butter and pour batter into pan.
- Bake at 350 degrees for 1 hour and 10 min, or possibly till a knife inserted near edge exists cleanly. Cold 10 min, remove from spring mold and serve hot.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 8 servings | |
| Calories 227 | |
| Calories from Fat 141 | 62% |
| Total Fat 15.74g | 20% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 187mg | 8% |
| Potassium 245mg | 7% |
| Total Carbs 5.29g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.57g | 0% |
| Protein 16.19g | 26% |
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