Spinach, Mustard Greens & Baked Ricotta Cheese
This is the most simple and beautiful side to pork or beef, in fact, any main. I remember vividly the sublime taste and texture of a version of this I had for dinner at my friends' Jill and Andrew from Glenhora heritage farm. Their version was made with all sorts of goodies from their market garden. At Pope Joan, I have done many a version at times but mainly with nettles and Swiss chard. So with that in mind, you can change the garden leaves to almost anything you have growing. Try it with the tops of beets, broad (fava) bean and pea shoots.
Serves4 as a side
Total Timeunder 1 hour
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Recipe CourseSide Dish
Dietary ConsiderationGluten-free, Halal, Kosher, Peanut Free, Soy Free, Tree Nut Free, Vegetarian
Taste and TextureCreamy, Garlicky, Rich
Type of DishCasserole
- 2/3 cup olive oil
- 1 bunch English spinach, leaves picked, washed, spun dry and roughly chopped
- 10 1/2 ounces mustard greens, washed, spun dry and roughly chopped
- 2 shallots, thinly sliced
- 1 garlic clove, thinly sliced
- 1/4 teaspoon freshly grated nutmeg
- 1 pinch of cayenne pepper
- 1 big pinch of fine sea salt
- 3/4 cup fresh ricotta cheese
- 2 free-range or organic egg yolks
- 3/4 cup light cream
Preheat the oven to 450°F. Heat a 12 3/4 inch diameter skillet over high heat. Add the olive oil and, when hot, throw in the spinach, mustard greens, shallot and garlic and cook, stirring or tossing all the time, until wilted. Take off the heat and mix in the nutmeg, cayenne pepper and salt. Pour into a large bowl and, using a wooden spoon, fold in the ricotta.
Whish the egg yolks and cream together in a small bowl. Pour into the ricotta mixture and mix well. Transfer to an ovenproof baking dish (measuring 8 inches in diameter) and bake for 20-25 minutes or until the ricotta has puffed up. Take out of the oven and serve immediately.