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!
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?
- kale
- olive oil
- canned artichoke hearts or artichoke bottoms (affiliate link)
- ricotta cheese
- grated Parmesan cheese
- eggs
- salt and fresh-ground black pepper to taste
How to make this recipe:
(Scroll down for complete printable recipe including nutritional information.)
- I always wash garden greens well in the salad spinner (affiliate link), probably optional for kale from the store.
- 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.
- After the kale is washed and dried, cut away the ribs and coarsely chop with a chef’s knife.
- 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.)
- 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 freshly grated Parmesan.)
- Bake about 35 minutes, until the eggs are well set and the pie is starting to lightly brown.
- Let it cool a few minutes, then remove from springform and slice with a sharp knife. Serve hot and enjoy!
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
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
- Preheat oven to 400F/200C.
- 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.
- 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.)
- 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.
- Spray or rub the cake pan or springform pan with the other 1 tsp. olive oil.
- Put wilted kale in the bottom of the springform 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 the 3 tablespoons of freshly grated Parmesan on top, more or less to taste.
- Bake the pie until it’s set and lightly starting to brown, about 35 minutes.
- 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:
6Serving Size:
1Amount 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.
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.
53 Comments on “Artichoke, Kale, and Ricotta Pie”
This look so good… I just so love your blog
CJ, thanks! All credit goes to The Kitchn for the idea though; I just lightened it up a bit!
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!
Kelley,the artichoke hearts + kale was such a nice combination.
Chasing Joy, hope you enjoy it!
Can't wait to try this!!!!
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!
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.
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.
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!
What a great idea to make this fabulous dish in a springform pan.
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.
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!
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.
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.
Wondered what you were going to do with that collection of ingredients! I'd serve this for brunch, happily, or for a summer dinner.
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.
It looks so tasty!
Dawn… The Bohemian
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!
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!
I am always wowed by your vegetarian creations.