This delicious Artichoke, Kale, and Ricotta Pie would make an elegant dish for any time of day, and this amazing Meatless Monday dish with special flavors is low-carb, Keto, low-glycemic, gluten-free, and South Beach Diet Phase One! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
How do you feel about kale? Truthfully it’s something I hadn’t eaten much until a few years ago when I started growing Red Russian Kale in my garden. That sweeter and less bitter red kale turned me into a kale convert, and for years I grew both Red Russian Kale and regular dark curly kale. Growing kale is so much fun; I loved snipping a few leaves off the kale and cooking with them.
I tried this Artichoke, Kale, and Ricotta Pie
when I also had half a container of ricotta in the fridge left from something yummy
, and when I searched for recipes to use ricotta and kale, I found this interesting recipe for Artichoke, Kale, and Ricotta Pie
from The Kitchn.
I don’t think I’ve ever used ricotta in a baked egg dish like this, and it added a creaminess that was really nice. I used a generous amount of kale, part-skim ricotta, a little less Parmesan, and a few more eggs to lighten up the dish. This pie would be lovely to serve for an elegant brunch with some fruit or a piece of whole-grain toast on the side, but actually this would work for a meal any time of the day.
You can see why it’s called RED Russian Kale. If you pick the small tender leaves, they’re even good raw in salads
. I always wash garden greens well in the salad spinner.
You could make this in any kind of round pan, but I used a springform pan which made it easy to remove the pie. Spray well with olive oil.
After the kale is washed and dried, coarsely chop with a chef’s knife.
The recipe didn’t call for this, but I heated a tiny bit of oil and wilted the kale. (This only takes a minute or two over high heat.)
Combine the beaten eggs, ricotta, Parmesan, salt, and pepper.
Put the kale in the pan, and top with the chopped artichoke hearts.
Pour over the egg mixture. (I topped it with about 2 tablespoons of freshly grated Parmesan.)
Bake about 40 minutes, until the eggs are well set and the pie is starting to lightly brown.
Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan
(Makes 6 servings, recipe adapted from Artichoke, Kale, and Ricotta Pie from The Kitchn.)
1 large bunch kale, coarsely chopped, washed, and dried (about 10-12 oz. kale)
2 tsp. olive oil + plus a bit more for greasing pan
1 can (14. oz) artichoke hearts or bottoms, drained and chopped
8 oz. part-skim ricotta cheese
3/4 cup grated Parmesan (plus a few tablespoons more for sprinkling on top if desired)
6 eggs, beaten
salt and fresh-ground black pepper to taste
Preheat oven to 400F/200C. Cut stems off the kale, coarsely chop, wash, and spin dry or dry with paper towels. (If you’re using dark green kale you’ll need to cut away the center ribs if they’re large.) Heat olive oil in a large frying pan, add kale and cook, turning a few times, just until it barely wilts. This will take not more than 1-2 minutes.
Spray or rub the cake pan or springform pan with olive oil. Put kale in the bottom of the pan. Drain artichoke hearts, chop them, and layer on top of kale. Combine the beaten eggs, ricotta cheese, 3/4 cup Parmesan cheese, salt, and pepper, and stir together until the cheeses are mixed into the eggs. (There will be some lumps.)
Pour egg mixture over the kale and artichoke hearts, then use a fork to gently mix so the vegetables are evenly distributed in the eggs. Sprinkle a few tablespoons of freshly grated Parmesan on top if desired. Bake the pie until it’s set and lightly starting to brown, about 40 minutes. Let cool a few minutes, then slice and serve.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe has low-carb ingredients like eggs, kale, and artichoke hearts, ricotta, and Parmesan, so it would be great for the South Beach Diet or other low-carb diet plans. If you’re limiting fat for the South Beach diet, this is probably a “once-in-a-while” treat due to the amount of Parmesan.
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More Tasty Things to Make with Kale:
Red Russian Kale and Red Onion Savory Breakfast Squares from Kalyn’s Kitchen
Raw Mediterranean Kale Salad from The Whole Life Nutrition Kitchen
Red Kale and Cheese Omelet for Two from Kalyn’s Kitchen
Red Russian Kale, Tomato, and Eggs Baked in Ham Cups from Farm Fresh Feasts
Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon-Dijon Vinaigrette from Kalyn’s Kitchen
Raw Kale Salad from Healthy Green Kitchen