Mustard Green Gratin

3 lg bunches of Mustard Greens, cleaned, and de-ribbed.
16 oz Ricotta Cheese
1 Tbsp Crushed Red Pepper
1 tsp Salt
1 small Yellow Onion, diced
2 cups Crimini Mushrooms, cleaned and sliced (“button” is fine too)
2 cloves Garlic, diced
2 Tbsp Olive Oil


  • In a large roasting pan, add Olive Oil, and Onions.
  • Place on two burners, on low heat and saute the Onions until translucent.
  • Add Mushrooms, Garlic and Mustard Greens. Mustard Greens will cook down.
  • Add the Crushed Red Pepper and Salt. Continue to cook down.
  • Preheat Oven to 350°F.
  • When all greens are cooked down, take off heat.
  • Mix in Ricotta Cheese, and pour into a baking dish.
  • Bake until golden brown, about 20 minutes.

NOTE: Regarding the Mushrooms. Button Mushrooms (a.k.a. Table Mushrooms) develop into Crimini Mushrooms (a.k.a baby bellas), which in turn develop into Portabello Mushrooms. The name refers to the cultivation stage of the Mushroom Agaricus bisporus. For this recipe, use Button or Crimini, although you can use Portabello if you want.

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