Quite tasty. This will work with most greens. It’s a side dish, but it could almost be a light lunch, with some bread. You could also put this into a partially baked pie crust and bake for about half an hour, or combine the greens mixture with some cooked pasta and bake for about the same time. Cottage cheese and crumbled soft tofu can sub for the ricotta.
spinach, or other greens–enough to get about 2 cups cooked
1 T olive oil or butter
1 c chopped onions
1 – 2 cloves garlic, minced
1/4 – 1/2 c grated Parmesan or Romano cheese
3/4 – 1 c ricotta cheese
1/4 t (fresh) ground nutmeg
salt and pepper, to taste
1 – 1 1/2 c tomato sauce
1 t dried oregano, basil, or other herb, or a combination
1. Preheat oven to 350°F. Lightly grease a 9-inch pie pan or an 8-inch x 8-inch baking pan.
2. Prepare spinach. Either steam, sauté or boil until just tender. Drain well. If spinach is very moist, you may want to gently squeeze or press out some moisture.
3. In a skillet, heat oil or melt butter. Add onions and sauté for about 5 minutes. Add garlic and cook another couple of minutes. Remove from heat and transfer to a largish bowl. Add cooked spinach along with grated Parmesan, ricotta, nutmeg, salt, and pepper. Stir to combine well, making sure that the spinach leaves are somewhat separated and not all clumpy. Transfer spinach mixture to prepared baking vessel.
4. Combine tomato sauce with dried herb. Spread this as evenly as possible over the spinach mixture. Bake, uncovered, for about 25 minutes. Let stand for 5 minutes before serving.