Recipe: Mustard Green Gratin with Roasted Potatoes

27 Jan

I’ve never cooked mustard greens before and wanted to do something fun with them.  Most recipes I found featured ham hocks, which ain’t my thang chicken wang.  I found this recipe from trusty Alton Brown and tweeked it a bit.  I don’t know if it really showcased the delicate greens in the way I was hoping, but it sure was tasty!


  • 1 bunch curly mustard greens, cleaned and tough stems removed, then roughly chopped
  • 1/2 tablespoon butter
  • 2 eggs
  • 5 or so ounces of ricotta (left over from the baked pasta)
  • 1/4 cup of parmesan, grated
  • 1 clove garlic, minced
  • 6 ounces mushrooms (or the other half of the tub left over from the pasta), sliced

Preheat oven to 375 degrees.

Melt the butter and saute the mushrooms and garlic with a pinch of salt until the mushrooms give up their liquor.  Add the mustard greens and continue to saute until wilted and any water has evaporated.

Meanwhile, mix the ricotta, eggs, and parmesan together.  Season with a little salt & pepper.  Stir in the mushroom/greens mixture and pour the whole thing into a small gratin dish (note:  this does not make a huge amount).  If you’re feeling a little white trash, sprinkle crushed ritz on top of the casserole.  For something classier, try some more parmesan.  I did parmesan and breadcrumbs, but I would skip the breadcrumbs next time.

While you’re prepping the gratin, have your husband slice a bunch of new potatoes, coat with olive oil and salt & pepper and place on a rimmed baking sheet.

Place the gratin and potatoes in the oven and let cook for about 30 minutes, stirring the potatoes around once or twice to promote even browning.

Let the gratin cool for about 5 minutes before slicing and serving.  Yum!


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