Wild Greens Crostata

Wild Greens Crostata

  • one cup cooked and chopped wild mustard greens (you could use spinach, swiss chard or kale if you can’t find the mustard greens)
  • 3 scallions, sliced
  • 1 garlic clove, minced
  • 3 T. olive oil
  • 16 ounces ricotta cheese (2 cups)
  • 1/2 cup parmesan cheese
  • small handful of chopped parsley
  • salt, pepper to taste

Preheat oven to 375 degrees.

If you’ve blanched the greens and stored them in the freezer, thaw them and squeeze out the moisture as much as possible. Chop roughly. If they're fresh greens, cook in boiling water for five minutes. Drain and submerge them into cold water to stop the cooling. Drain again, then squeeze out as moisture as possible.

Spread the pie crust on a cookie sheet or pizza pan. Saute the scallions until limp, add the garlic clove and cook until soft. Place the scallions and garlic in a bowl and add the greens, ricotta, parmesan, parsley, salt and pepper. Mix everything together and spread on the pie crust. Bring the outside edges toward the center, crimping as you go along. Bake in a 375 degree oven for about 45 – 50 minutes or until golden brown.