|This delicious Artichoke, Kale, and Ricotta Pie would make an elegant dish for any time of day.|
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 has turned me into a kale convert, and this year I have it planted next to regular dark kale in the garden. I've been snipping leaves off the Red Russian Kale and cooking with them for a few weeks (the dark kale is barely getting large enough to cut.) A few weeks ago 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-skin 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 with some fruit or a piece of whole-grain toast on the side, but actually this would work for a meal any time of the day.
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.
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.)
(Makes 6 servings, recipe adapted from Artichoke, Kale, and Ricotta Pie from The Kitchn.)
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
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.
South Beach Suggestions:
This recipe has low-glycemic ingredients like eggs, kale, and artichoke hearts, and using part-skim ricotta gives it less saturated fat then the original version. However there's still a pretty generous amount of Parmesan, so this is probably a "once-in-a-while" treat for phase one or two of the South Beach Diet. It would be good for a dish to make for guests and then you won't be tempted by leftovers, and it's delicious enough they'll never think it's diet food! Once you get to phase three you could eat it more often.
More Tasty Things to Make with Red Russian Kale:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Red Russian Kale and Red Onion Savory Breakfast Squares from Kalyn's Kitchen
Red Kale and Cheese Omelet for Two from Kalyn's Kitchen
Sausage and Red Russian Kale Soup with Tomatoes, Chickpeas, and Herbs from Kalyn's Kitchen
Kale Pesto from I (heart) Kale
Curried Red Lentil, Chickpea, and Red Kale Soup from Food Blogga
Wilted Russian Kale Salad with Balsamic Vinegar and Orange Zest from Garden of Eating
Raw Mediterranean Kale Salad from The Whole Life Nutrition Kitchen
Raw Kale Salad from Healthy Green Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)