Kalyn's Kitchen

Artichoke, Kale, and Ricotta Pie

Low-carb Artichoke, Kale, and Ricotta Pie also has eggs and Parmesan, and this would make an elegant dish for a special breakfast!

PIN Artichoke, Kale, and Ricotta Pie!

Artichoke, Kale, and Ricotta Pie finished pie with one slice on plate and the rest on the back on a cutting board

This weekend is Mother’s Day and I hope this year most families will be able to have some kind of Mother’s Day celebration. And if you’re having a brunch (or just making breakfast for your mom) I want to recommend this absolutely delicious Artichoke, Kale, and Ricotta Pie! I recently updated the photos for this savory “pie” that’s made in a springform pan or a round casserole dish, and if you like these ingredients at all, I promise you will love it.

Kale is something I hadn’t eaten much until I started growing Red Russian Kale in my garden, and that sweeter and less bitter red kale turned me into a kale convert. Growing kale is so much fun; I loved snipping a few leaves off the kale and cooking with them. This was the first time I used ricotta in a baked egg dish like this, and it added a creaminess that was really nice. This pie would be lovely to serve for an elegant brunch, but actually this would work for a meal any time of the day, and I’ve made it quite a few times since I first posted the recipe.

What ingredients do you need for this recipe?

Artichoke, Kale, and Ricotta Pie process shots collage of steps for making this recipe

How to make this recipe:

(Scroll down for complete printable recipe including nutritional information.)

  1. I always wash garden greens well in the salad spinner (affiliate link), probably optional for kale from the store.
  2. You could make this in any kind of round baking pan, but I used a 9-inch springform pan (affiliate link).  Spray well with olive oil.
  3. After the kale is washed and dried, cut away the ribs and coarsely chop with a chef’s knife.
  4. The inspiring 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.)
  5. Combine the beaten eggs, ricotta, Parmesan, salt, and pepper.
  6. Put the kale in the pan, and top with the chopped artichoke hearts.
  7. Pour the egg mixture over the veggies. (I topped it with freshly grated Parmesan.)
  8. Bake about 35 minutes, until the eggs are well set and the pie is starting to lightly brown.
  9. Let it cool a few minutes, then remove from springform and slice with a sharp knife. Serve hot and enjoy!

Artichoke, Kale, and Ricotta Pie thumbnail image off finished pie one serving on plate

More Tasty Ideas for Kale:

Twice-Baked Spaghetti Squash with Kale and Feta 
Kale and Red Cabbage Slaw 
Kale and Red Onion Savory Breakfast Squares
Caesar Salad with Kale, Romaine, and Shaved Parmesan
Sausage and Kale Mock Lasagna Casserole (a reader favorite!)

Artichoke, Kale, and Ricotta Pie finished pie with one slice on plate and the rest on the back on a cutting board

Artichoke, Kale, and Ricotta Pie

Yield 6 servings
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

This delicious and low-carb Artichoke, Kale, and Ricotta is an elegant dish that's tasty any time of day.

Ingredients

  • 1 large bunch kale, coarsely chopped, washed, and dried (see notes)
  • 1 T olive oil, divided
  • one 14. oz can artichoke hearts or bottoms, drained and chopped
  • 8 oz. ricotta cheese
  • 3/4 cup + 3 T grated Parmesan (see notes)
  • 6 eggs, beaten
  • salt and fresh-ground black pepper to taste

Instructions

  1. Preheat oven to 400F/200C.
  2. If using garden kale, wash the leaves in a salad spinner and spin dry. You probably don't need to wash kale from the store.
  3. Cut stems off the kale and coarsely chop the leaves.  (If you’re using dark green kale you’ll need to cut away the center ribs if they’re large.)
  4. Heat 2 tsp. 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.
  5. Spray or rub the cake pan or springform pan with the other 1 tsp. olive oil.
  6. Put wilted kale in the bottom of the springform pan.
  7. Drain artichoke hearts, chop them, and layer on top of kale.
  8. 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.)
  9. 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.
  10. Sprinkle the 3 tablespoons of freshly grated Parmesan on top, more or less to taste.
  11. Bake the pie until it’s set and lightly starting to brown, about 35 minutes.
  12. Let cool a few minutes, then slice and serve.

Notes

I would use about 10-12 oz. kale.

Remember that artichokes have fiber, which lowers the net carbs.

Recipe adapted from Artichoke, Kale, and Ricotta Pie from The Kitchn.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 200mgSodium: 451mgCarbohydrates: 12gFiber: 4gSugar: 1gProtein: 14g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This tasty breakfast pie with eggs, kale, artichoke hearts, ricotta, and Parmesan, would be great for low-carb diet plans. If you’re limiting fat for the original South Beach diet, this is probably a “once-in-a-while” treat due to the amount of Parmesan.

Find More Recipes Like This One:
Use Breakfast Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This breakfast pie with artichokes, kale, ricotta, and Parmesan was first post in 2011 when I was growing Red Russian Kale in my garden! The recipe was updated with better photos in 2021.

Artichoke, Kale, and Ricotta Pie Pinterest image

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    52 Comments on “Artichoke, Kale, and Ricotta Pie”

  1. I love the addition of ricotta! 

  2. Vivzilla, so glad you enjoyed it!

  3. Made this for lunch yesterday. Wilting the kale first is a really good idea. I was considering being lazy and skipping that step but all that kale filled up my cake tin! Wilting it first made it easier to manage!

    Next time I make it I might add some more salt. I was worried the cheese and artichokes meant I should be light on salt but that wasn't the case. It looked amazing out of the oven though, got a lovely picture on instagram.

  4. I do think the red kale is much milder in flavor, but this would also be delicious with chard!

  5. A nice sounding combination Kalyn. I am not a big fan of Kale myself finding strong tasting and tough. I love the more tender greens, like beet greens, spinach and chard. I will look for the red kale and the massaged kale mentioned in the comments as well. Thanks. Sometimes it's the little tips that are as valuable as the recipes.

  6. Michelle, I will never tell. 🙂

  7. I am on a kale kick and have been buying it every week at the farmers market since it's been in season. I loved this and even my husband who thinks he does not like artichokes ate it and said it was delicious! I didn't tell him the artichokes were in there 🙂

  8. Glad you like it!

  9. I like kale, and I especially LOVE kale chips! This look fantastic.

  10. Hi Kalyn,I made this last night. While I love everything in it,I didn't think it was a A+. The picture sold me,(great photo's btw)the outcome was okay,not my fav. I was able to find some red kale (2nd store had it)and followed directions exactly. I think next time I'd like to try a different green w/this combination. Always appreciate the work you do for us.The roasted cauliflower is one of my all-time favs as well as the discovery of Pensky's spices.(a big A+)

  11. Thanks Jeanette! Glad you got to try it. I'm a definite fan.

  12. I got some Russian Red Kale in my CSA Box recently and loved it – it's much more tender than regular kale. Your pie came out beautifully!