Kalyn's Kitchen

Artichoke, Kale, and Ricotta Pie

This delicious low-carb Artichoke, Kale, and Ricotta Pie also has eggs and Parmesan, and this would make an elegant dish for any time of day! 

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Artichoke, Kale, and Ricotta Pie finished dish; one serving on plate
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, but actually this would work for a meal any time of the day.

What ingredients do you need for this recipe?

  • kale
  • olive oil
  • canned artichoke hearts or bottoms
  • ricotta cheese
  • grated Parmesan cheese
  • eggs
  • salt and fresh-ground black pepper to taste

Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan found on KalynsKitchen.com

How to make this recipe:

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

  1. You can see why it’s called RED Russian Kale.  If you pick the small tender leaves, they’re even good raw in salads. (Use regular green kale if you don’t find the red kind!)
  2. I always wash garden greens well in the salad spinner (affiliate link).
  3. 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.
  4. After the kale is washed and dried, coarsely chop with a chef’s knife.
  5. 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.)
  6. Combine the beaten eggs, ricotta, Parmesan, salt, and pepper.
  7. Put the kale in the pan, and top with the chopped artichoke hearts.
  8. Pour the egg mixture over the veggies.  (I topped it with about 2 tablespoons of freshly grated Parmesan.)
  9. Bake about 40 minutes, until the eggs are well set and the pie is starting to lightly brown. Serve hot and enjoy!

Artichoke, Kale, and Ricotta Pie square image of one slice on plate


More Tasty Recipes Using Kale:

Kale and Red Onion Savory Breakfast Squares 
Kale and Cheese Omelet for Two 
Baby Kale Salad with Apples 

Artichoke, Kale, and Ricotta Pie

Artichoke, Kale, and Ricotta Pie

Yield 6 servings
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

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


  • 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 grated Parmesan (see notes)
  • 6 eggs, beaten
  • salt and fresh-ground black pepper to taste


  1. Preheat oven to 400F/200C.
  2. 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.)
  3. 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.
  4. Spray or rub the cake pan or springform pan with the other 1 tsp. olive oil.
  5. Put kale in the bottom of the pan.
  6. Drain artichoke hearts, chop them, and layer on top of kale.
  7. 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.)
  8. 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.
  9. Sprinkle a few tablespoons of freshly grated Parmesan on top if desired.
  10. Bake the pie until it’s set and lightly starting to brown, about 40 minutes.
  11. Let cool a few minutes, then slice and serve.


I would use about 10-12 oz. kale. Use a few tablespoons more Parmesan for sprinkling on top if desired.

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

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

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.

Pinterest image of Artichoke, Kale, and Ricotta Pie

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

  9. 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+)

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

  11. 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!