Low-Carb Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan

Ingredients

• 1 large bunch kale, coarsely chopped, washed, and dried
• 2 tsp. olive oil + plus a bit more for greasing pan
• 1 can artichoke hearts or bottoms, drained and chopped
• 8 oz. part-skim ricotta cheese
• 3/4 cup grated Parmesan
• 6 eggs, beaten
• Salt and fresh-ground black pepper to taste

Directions

1. Heat the oven to 400F/200C. Trim the stems from the kale, chop the leaves roughly, then wash and dry them well in a spinner or with paper towels. If you’re working with dark green kale and the middle ribs are thick, slice those out too.
2. Warm the olive oil in a large frying pan. Add the kale and cook it briefly, tossing it a few times, only until it starts to soften and wilt. This should take no more than 1-2 minutes.
3. Coat the cake pan or springform pan with olive oil, either by spraying it or rubbing it on. Spread the kale across the bottom of the pan.
4. Drain the artichoke hearts, chop them, and scatter them over the kale.
5. In a bowl, stir together the beaten eggs, ricotta cheese, 3/4 cup Parmesan cheese, salt, and pepper until the cheeses are worked into the eggs. A few lumps are completely fine.
6. Pour the egg mixture over the kale and artichoke hearts. With a fork, gently nudge everything around so the vegetables are distributed throughout the eggs.
7. If you’d like, add a light shower of freshly grated Parmesan over the top.
8. Bake until the pie has set and the top is just beginning to brown, about 40 minutes.
9. Cool the pie for a few minutes before cutting it into slices and serving.