Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan

By vdub

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-skin ricotta cheese
• 3/4 cup grated Parmesan (plus a few tablespoons more for spinkling on top if desired)
• 6 eggs, beaten
• salt and fresh-ground black pepper to taste

Details

Servings 6

Preparation

Step 1

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.