|Artichoke, Kale & Ricotta Pie|
Photo courtesy: The Kitchn
Has kale jumped the shark? It's been hailed as a superfood and can be found, well, everywhere. Sure, kale makes sense in its natural culinary environment: Salads, slaws, braised as a side dish and wilted in pastas. But the notoriously chewy leafy green is breaking all the rules, showing up in frittatas, stews, gratins and even dipped in chocolate as a potato chip alternative (which, for the record, I can't bring myself to try).
All that said, it only makes sense that kale has made its way into a pie recipe. Yes, pie. Granted, it's a savory pie filled with eggs, artichokes, ricotta and Parmesan cheeses. You can't go wrong with any of those ingredients, while kale adds a welcome level of texture. It's good for breakfast, great for lunch, and even better for dinner. Just think twice before serving it with a kale salad. That's bordering on over-kale. :)
Artichoke, Kale & Ricotta Pie
Adapted from TheKitchn
Serves 4 to 6
- Olive oil
- 4 eggs, beaten
- 8 ounces ricotta cheese
- 4 ounces Parmesan, grated
- 1 cup canned artichokes, chopped
- 1 bunch (3 to 4 large stalks) nero cavola kale, rib removed and leaves roughly chopped
- Salt and freshly ground black pepper
- 1 avocado, sliced (optional garnish)
Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil.
In a large bowl, whisk together the eggs, ricotta cheese, and Parmesan. Roughly chop the artichokes and thinly slice the kale leaves and add to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.
Pour contents of bowl into the greased cake pan and drizzle with olive oil. Cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.