Although I love all the dark, leafy greens I'd have to say that mustard greens are probably my favorite because they are so versatile. For instance, they can be used to create a nice, delicious thing that goes inside a baking dish like this. It is in fact a gratin.

First step, pan prep. Butter up a two to two and a half quart baking dish and make sure that you get the butter all the way up the sides. Then, beat together three whole chicken eggs in a large bowl and then add 10 ounces of Ricotta cheese, two ounces of grated Parmesan cheese, that's about half a cup, then one-half teaspoon of kosher salt, and finally a quarter teaspoon of freshly ground black pepper.

A tablespoon of butter we'll put right in the corner. We're going to let that kind of pool up in the corner as it melts, two cloves of garlic, minced, and 12 ounces of sliced mushrooms. So, just toss those with a little bit of salt, kosher, of course over medium heat until they are brown and give up most of their liquid.

Then add one pound of stemmed mustard greens, and toss those with the mushrooms and what not. Again, over medium heat until they are thoroughly wilted. Then, move them off of the heat, and combine with the butter.
I know what you're thinking. You're thinking it would be a lot easier to simply turn this pan up and dump everything into the bowl but there's excess moisture in here that we do not want to bring to the party. So, be patient and work with your tongs. Don't try to pack this down into the baking dish. Just kind of smooth it into place.
What kind of crackers? Well, I'm not going to tell you, but they look kind of like this, okay? Slide this into a 375 degree oven for 35 to 40 minutes or until the top is golden brown and delicious. Now, just let this cool for a few minutes and then serve.