Kale, Artichoke, and Ricotta Pie

  • 1 bunch kale, chopped
  • 1 TBLS cooking oil
  • 14 oz can artichoke hearts, drained &
  • chopped
  • 8 oz ricotta cheese
  • ¾ cup + 3 TBLS parmesan cheese, grated
  • 6 eggs, beaten
  • Salt and pepper to taste

Heat oil in skillet. Sauté kale until wilted, about 2 min. Combine eggs, cheeses, salt and pepper in bowl. Whisk. Add artichokes and kale and mix. Pour in greased cake pan. Sprinkle with 3 TBLS parmesan. Bake at 400 degrees until golden on top, about 30-35 min.

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