Spinach, Mustard Greens & Baked Ricotta Cheese

• 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

1. Preheat the oven to 450F.
2. Heat a 12 3/4 inch diameter skillet over high heat.
3. 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.
4. Take off the heat and mix in the nutmeg, cayenne pepper and salt.
5. Pour into a large bowl and, using a wooden spoon, fold in the ricotta.
6. Whish the egg yolks and cream together in a small bowl.
7. Pour into the ricotta mixture and mix well.
8. Transfer to an ovenproof baking dish (measuring 8 inches in diameter) and bake for 20-25 minutes or until the ricotta has puffed up.
9. Take out of the oven and serve immediately.

olive oil, english spinach, mustard greens, shallots, garlic, freshly grated nutmeg, cayenne pepper, salt, fresh ricotta cheese, range, light cream

Taken from www.cookstr.com/recipes/spinach-mustard-greens-amp-baked-ricotta-cheese (may not work)