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Thursday, May 12, 2011

Artichoke, Kale, and Ricotta Pie

This pie is suitable for any of the three meals; whether you serve it as a brunch entree or a light dinner is completely up to you! As you can probably tell from the picture, this dish is heavy on the kale. However, there was still enough of the custard to hold it all together. Kale remains much sturdier than spinach when cooked, but it loses its bitter raw taste. Substitute for spinach if you really hate the stuff (and if you haven't ever tried it, I recommend giving it a go!). Surprisingly, this didn't have any herbs or spices to flavor it, though I thought the cheeses and vegetables added enough on their own. I didn't garnish with avocado, as suggested, but I imagine that would be a tasty addition!

One Year Ago: Strawberry French Toast

Artichoke, Kale, and Ricotta Pie
from the kitchn
*serves 4-6 (if serving with sides. Ryan and I finished most of it off, but without sides)

-1 cup canned artichokes, chopped
-1 bunch kale, roughly chopped
-8 oz. ricotta cheese
-4 oz. Parmesan
-4 eggs beaten
-avocado for garnish, if desired

1. Preheat oven to 400F. Grease a cake pan with olive oil.
2. In a large bowl, mix eggs with cheese. Roughly chop vegetables and add to egg mixture, stirring until combined.
3. Pour egg mixture into prepared cake pan. Cook until set, 40-50 minutes. Cool on a wire rack for 5-10 minutes before cutting into slices and serving. (Can garnish with sliced avocado if desired)