Artichoke, Kale, and Ricotta Pie emailTwitterFacebookPinterestYummlyLow-carb Artichoke, Kale, and Ricotta Pie also has eggs and Parmesan, and this would make an elegant dish for a special breakfast! This weekend is Mother’s Day and I hope this year most families will be able to have some kind of Mother’s Day celebration.And if you’re having a brunch (or just making breakfast for your mom) I want to recommend this absolutely delicious Artichoke, Kale, and Ricotta Pie! I recently updated the photos for this savory “pie” that’s made in a springform pan or a round casserole dish, and if you like these ingredients at all, I promise you will love it.Kale is something I hadn’t eaten much until I started growing Red Russian Kale in my garden, and that sweeter and less bitter red kale turned me into a kale convert.

Growing kale is so much fun; I loved snipping a few leaves off the kale and cooking with them.This was the first time I used ricotta in a baked egg dish like this, and it added a creaminess that was really nice.This pie would be lovely to serve for an elegant brunch, but actually this would work for a meal any time of the day, and I’ve made it quite a few times since I first posted the recipe.

What ingredients do you need for this recipe? kale olive oil canned artichoke hearts or bottoms ricotta cheese grated Parmesan cheese eggs salt and fresh-ground black pepper to taste How to make this recipe: (Scroll down for complete printabl

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