1 pound stemmed mustard greens
1 T. unsalted butter, plus extra for baking dish
3 eggs, beaten
10 oz. ricotta cheese
2 oz. grated Parmesan (about 1/2 cup)
1/2 tsp. kosher salt
1/4 tsp. black pepper
2 cloves garlic, minced
12 oz. mushrooms, sliced
1 cup crushed round butter crackers (you know the ones we mean)

Preheat oven to 375 degrees.  Remove any large stems from greens and wash thoroughly in sink filled with 5 inches of

water.  Move the leaves around in the water and allow them to sit for a few minutes so sand and dirt fall to the bottom

of the sinc.  Roughly chop the greens.  Place in salad spinner to thoroughly dry them.

Butter a 9 x 11 baking dish or 2 1/2 quart baking dish and set aside.  In a large mixing bowl, whisk together eggs,

ricotta, Parmesan, salt and pepper.  Set aside.

In large pot, melt butter and add garlic, mushrooms and a pinch of salt.  Cook until the mushrooms give up their liquid,

about 5 to 6 minutes.  Add the greens and cook until they are wilated, aboout 3 to 4 minutes.  The greens will reduce to

about a fourth of their original volume.  Remove pan from heat.

Add greens to egg and cheese mixture and stir to thoroughly combine.  Pour into the prepared baking dish, top with the

crackers, place in oven and bake for 35 to 40 minutes.  Allow to cool for 5 minutes and serve.

(Adapted from