Name: Artichoke, Kale, and Ricotta Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 large bunch kale (coarsely chopped, washed, and dried); 1 tablespoon olive oil (divided); 14 oz artichoke hearts or bottoms (drained and chopped); 8 oz ricotta cheese; 3/4 cup grated Parmesan cheese; 3 tablespoons grated Parmesan cheese (for topping); 6 eggs (beaten); Salt (to taste); Fresh-ground black pepper (to taste)

If you’re looking for a comforting and nutritious dish that combines the earthy flavors of kale, the unique taste of artichokes, and the creamy richness of ricotta, you’ve come to the right place. This Artichoke, Kale, and Ricotta Pie is not only delicious but also packed with nutrients, making it a perfect option for a family dinner or a gathering with friends. Whether you’re serving it warm or at room temperature, this pie is sure to impress with its vibrant colors and flavors.

Reasons to Love Artichoke, Kale, and Ricotta Pie

There are countless reasons to fall in love with this pie. First and foremost, it’s an ideal way to incorporate greens into your diet without sacrificing flavor. The combination of kale and artichokes provides a wholesome base, while the ricotta adds creaminess, creating a delightful texture. Additionally, it’s a versatile dish that can be enjoyed as a main course, a side dish, or even a brunch option. Leftovers make for a quick and satisfying snack too!

What to Buy

When preparing for your Artichoke, Kale, and Ricotta Pie, here’s a list of ingredients you’ll need:

1 large bunch kale, coarsely chopped, washed, and dried
1 tablespoon olive oil, divided
One 14 oz can artichoke hearts or bottoms, drained and chopped
8 oz ricotta cheese
3/4 cup + 3 tablespoons grated Parmesan cheese
6 eggs, beaten
Salt to taste
Fresh-ground black pepper to taste

Prep & Cook Tools

Before you start cooking, gather the following tools to make the process smoother:

Large mixing bowl: For combining the filling ingredients.
Skillet: For sautéing the kale.
Whisk: To beat the eggs and mix the filling.
Baking dish: A 9-inch pie dish works perfectly.
Measuring cups and spoons: For accurate ingredient measurements.
Spatula: For mixing and spreading the filling evenly.

Method: Artichoke, Kale, and Ricotta Pie

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This will ensure that your pie bakes evenly and develops a beautiful golden crust.

Step 2: Sauté the Kale

In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the coarsely chopped kale and sauté for about 5-7 minutes, or until the kale is wilted and tender. Remove from heat and let it cool slightly.

Step 3: Prepare the Filling

In a large mixing bowl, combine the sautéed kale, drained and chopped artichoke hearts, ricotta cheese, 3/4 cup of grated Parmesan cheese, and beaten eggs. Season with salt and freshly ground black pepper to taste. Stir until everything is well combined.

Step 4: Assemble the Pie

Grease your pie dish with the remaining olive oil. Pour the filling into the dish, spreading it evenly with a spatula. Sprinkle the additional 3 tablespoons of grated Parmesan cheese on top for an extra cheesy finish.

Step 5: Bake the Pie

Place the pie in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. A toothpick inserted in the middle should come out clean.

Step 6: Cool and Serve

Remove the pie from the oven and let it cool for about 10-15 minutes before slicing. This allows the filling to set further and makes serving easier. Enjoy warm or at room temperature, garnished with fresh herbs if desired.

Seasonal Adaptations

This Artichoke, Kale, and Ricotta Pie is versatile and can be adjusted based on seasonal ingredients:

Spring: Add fresh herbs like dill or chives for a burst of flavor.
Summer: Mix in some diced tomatoes or zucchini for added freshness.
Fall: Incorporate cooked butternut squash or sweet potatoes for a sweeter twist.
Winter: Use frozen kale or artichokes when fresh varieties are not available.

Notes from the Test Kitchen

Make sure to thoroughly dry the kale after washing to avoid excess moisture in the pie.
Feel free to substitute the ricotta with cottage cheese for a lighter option.
If you prefer a flakier crust, consider using a pre-made pie crust or making your own from scratch.
This pie can easily be made ahead of time and reheated before serving.

Keep-It-Fresh Plan

To ensure your Artichoke, Kale, and Ricotta Pie stays fresh:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving. If you plan to freeze it, wrap the pie tightly in plastic wrap and aluminum foil; it can last in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

Questions People Ask

Can I use fresh artichokes instead of canned?

Absolutely! If you prefer fresh artichokes, just make sure to cook and chop them before adding them to the filling.

Is this pie suitable for meal prep?

Yes! This pie stores well and can easily be prepared in advance, making it a great option for meal prep or busy weeks.

What can I serve with this pie?

This pie pairs wonderfully with a simple green salad or roasted vegetables for a complete meal.

Can I omit the cheese?

You can certainly reduce the amount of cheese or replace it with a dairy-free alternative if you’re looking for a lighter or dairy-free option.

Final Thoughts

This Artichoke, Kale, and Ricotta Pie is more than just a dish; it’s a celebration of flavors and textures that brings together the earthiness of greens, the tenderness of artichokes, and the creaminess of cheese. Whether you’re serving it for a special occasion or simply enjoying it on a quiet evening at home, this pie is sure to satisfy your cravings for something hearty and wholesome. So gather your ingredients, roll up your sleeves, and get ready to create a dish that will have everyone asking for seconds. Enjoy the cooking process and the delicious results!