Green-Thumb Torte

By shawnanewton

Ingredients

• 2 tsp. olive oil
• 2 cloves garlic, minced
• 2/3 c. minced onion
• 1/2 c. blanched and minced green kale
• 1/2 c. blanched and minced collards or turnip greens
• 2 c. bite-size broccoli tops, blanched
• 2 c. cooked rice
• 1 med. tomato, chopped
• 1 tsp. basil
• 1/2 tsp. thyme
• 2 eggs
• 1/2 c. ricotta
• 1 tsp. Dijon mustard
• 1/3 c. skim or low-fat milk
• 2 Tbsp. freshly grated Romano cheese
• Paprika

Preparation

Step 1

Blanch greens by putting them in a strainer and pouring boiling water over them for three to five seconds. Drop broccoli into boiling water for two minutes.

In a med.-size pan, saute' garlic and onion in oil for about three mins. Transfer to a med. size bowl along with the kale, collards, broccoli, rice, tomato, basil and thyme.

Preheat oven to 375. In another bowl, combine eggs, ricotta, mustard, milk and romano. Add to the rice mixture and combine well.

Prepare a 10" pie plate with non-stick spray and scoop in mixture. Sprinkle with paprika and bake for 25-30 mins. or until firm to the touch. Let cool slightly before slicing.