Spinach, Mustard Greens & Baked Ricotta Cheese

Updated November 04, 2019

Chef

Cookbook

Mr. Wilkinson's Vegetables

Published by Black Dog & Leventhal

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This image courtesy of Jacqui Melville

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

Cooking MethodBaking

CostInexpensive

Easy

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

MealBrunch, Dinner

Taste and TextureCreamy, Garlicky, Rich

Type of DishCasserole

Ingredients

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

Instructions

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.

Wilkinson 2012