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Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan

This delicious Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan would make an elegant dish for any time of day, and this amazing meatless dish with special flavors is low-carb, Keto, low-glycemic,  and gluten-free! Use the Diet-Type Index to find more recipes like this one.

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

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.

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

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 the egg mixture over the veggies.  (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. Serve hot and enjoy!

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

More Tasty Recipes Using 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

Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan

This delicious Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan would make an elegant dish for any time of day.

Ingredients:

  • 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

Directions:

  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 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 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.

Notes:

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

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This Artichoke, Kale, and Ricotta Pie 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.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages 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.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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

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51 comments on “Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan”

  1. 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.

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

  3. 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.

  4. Michelle, I will never tell. 🙂

  5. 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 🙂

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

  7. 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+)

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

  9. 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!

  10. Thanks Gina, but all credit to the Kitchn for that idea! I did love the lightened version though.

  11. I love Kale, what a great idea to add it to a frittata!!

  12. I'm always excited to find recipes which feature kale. It is so healthy and I love to prepare it, but I always end up doing the same old boring sauté. This will be a nice change of pace. Thanks!

  13. CJ, I thought of that too, but I think Karina is allergic to soy as well.

  14. @Karina Allrich- You could substitute soft tofu for the ricotta if you are lactose intolerant.

  15. Karina, I wish you could eat ricotta too! This was my first time using it in this type of dish and it was a good combo.

    Jamie, thanks. I can tell it will be made many times around here.

  16. I adore kale and we eat it as often as possible which weirdly is not that often. Usually chopped and sautéed or in soups. I love this pie which combines my loves: kale, artichokes, ricotta and parmesan. I love the way it is cooked in a springform pan, too. Great recipe!

  17. I love an egg pie- and wish I could still eat ricotta. It was always a favorite cheese. This looks so delicious. My favorite kind of meal- easy, elegant, and filling.

  18. Monica, this would be good for a non-kale lover, because you're right that the other flavors will not make the kale taste so strong. You might like the red kale better; it's much milder.

  19. I have to admit that I don't love kale. I've been trying to eat more of it, because it is so dang nutritious. This looks like the perfect recipe for me, since I'm guessing the other flavors might tone down the taste of the kale a bit. I'll definitely give this a try.

  20. Winnie, my pleasure! Glad you like the looks of this kale idea too.

  21. This is gorgeous Kalyn! Want some right now 🙂 ps thanks for the kale salad shout-out!

  22. I need to find and try out that special kale !

  23. Shirley, the Red Russia Kale is so good. I've seen it at Whole Foods here but never seen it in the regular grocery store. Highly recommend it though, and it was perfect in this.

  24. Oh my gosh, Kalyn, this recipe looks to die for! I so love ricotta as well as the other ingredients here. I've only learned to eat kale the last few years, but surprisingly I love it. Have never tried the variety you grow (at least not that I know), but it sounds good. Thanks for this recipe!

    Shirley

  25. Perl, you are really sharp! I did use artichoke bottoms, but they're so expensive and the original recipe just called for artichoke hearts so put that in the recipe. Maybe I will edit and say artichoke hearts or bottoms in the recipe; thanks! And thanks for the nice feedback on the blog!

  26. Is it possible that you are using artichoke bottoms as opposed to artichoke hearts? Your recipe says hearts but the picture really looks like bottoms only. Would this matter?

    Love your blog, especially these egg/casserole recipes!

  27. Mizz, thanks! (Of course I always love hearing that!)

  28. This look so good… I just so love your blog

  29. CJ, thanks! All credit goes to The Kitchn for the idea though; I just lightened it up a bit!

  30. I often use kale in place of spinach because it holds it's texture better. It's absolutely perfect in the dish. It reminds of a the infamous spinach and artichoke dip transformed into a more healthful and incredibly delicious pie.

    Kalyn, you've done it again! Delicioso!

  31. Kelley,the artichoke hearts + kale was such a nice combination.

    Chasing Joy, hope you enjoy it!

  32. Can't wait to try this!!!!

  33. I'm a bit obsessed with kale. I as well didn't start eating until a few years back but it's consumed quite a bit in our house. I bet this is delicious with the artichoke hearts!

  34. Sushma, I think it will be good with spinach too. They might like the mild red kale; it is quite sweet.

    Kathy, I loved this idea; not only the ricotta but that it was made in the shape of a pie.

    Judianne, thanks for the nice feedback about the blog. I do love having a garden; can't imagine going a summer without it. Sometimes I wish I lived somewhere that you can garden all year, but maybe it wouldn't be as exciting then, don't know.

    Maris, it really made it easy and made the pie turn out perfect.

    Joanne, hope it's a hit with your dad!

    Janet, I'm really making an effort not to waste food, but it's a challenge. Lately I've been giving my nephew some of the leftovers of things I make from the blog, which is good for him and helps me not to waste. I do throw away far more food than I should though; always working on it.

  35. This sounds so good. I like how you search to use up leftover special items in the fridge. I have been trying to do this as I throw out so much food living alone. Yesterday a whole bag of expired cans and suspicious looking jars went out of the pantry. That did it! I've taken the pledge. Freezer too. No more purchases while it is chocked full.

  36. Kale is a favorite of mine also, and it's actually the only green my father will willingly eat! Definitely have to try this on him!

  37. What a great idea to make this fabulous dish in a springform pan.

  38. This looks yummy. Your garden sounds enticing. Can I come live with you?
    I agree with others that your site is well organized, useful, and I especially like the SBD recipes.

  39. This looks beautiful, Kalyn! I've slowly but surely been getting into kale – actually greens in general. I always seem to have ricotta in my fridge, I'll look forward to using it in this pie next time!

  40. Kalyn, looking at the picture is making me terribly hungry! Sounds delicious! Will surely make this for Sunday brunch…not so sure if my husband and daughter will like Kale..will use spinach instead.

  41. Dawn, thanks. (It was!)

    Amy, I appreciate the nice feedback about the blog. I work hard to make it useful. As for "massaged" kale, I have heard about it, but I think you've just convinced me to try it!

    Lydia, I ate some with Jake for lunch but I think it's good for any time of day.

  42. Wondered what you were going to do with that collection of ingredients! I'd serve this for brunch, happily, or for a summer dinner.

  43. I saw this when it was first posted on the kitchn and tried it–very nice!

    This is my first time posting, and just wanted to say how much I love and appreciate what you've done with your site. So well indexed! So easy to find recipes that are good on SBD. As someone who loves to cook, I find so many diets full of processed foods and shortcuts…your site has helped me tremendously. Thank you!

    And, have you tried "massaged" kale? Essentially clean/dry the leaves, then toss with kosher salt for a few minutes til the leaves start to break down. It tenderizes the kale and becomes a great salad base, especially for heartier dressings/flavors. AND the salt acts as a preservative, so the kale will keep in the fridge for days, easy to add to roasted veggies.

  44. It looks so tasty!

    Dawn… The Bohemian

  45. Cynthia, you are so sweet. I could probably be a vegetarian, but I could never give up cheese!

    Healthy Mama, so glad you like the sound of this. We really liked it!

  46. I adore kale! We eat it once a week usually in some form. I love ricotta and artichokes as well so I am eager to try this recipe.
    Thanks for another yummy recipe!

  47. I am always wowed by your vegetarian creations.

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