ARTICHOKE, KALE & RICOTTA PIE

By Lori | May 6, 2015

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WEEKLY SPECIALS 4/26/15

Courtesy of Www.RHYTHMSUPERFOODS.com

 

1 cup canned artichokes, chopped

1 bunch kale, roughly chopped

8 ounces ricotta cheese

4 ounces Parmesan

4 eggs beaten Oil to grease the cake pan

Directions:

  1. Preheat oven to 400 degrees. Grease a cake pan lightly with olive oil. In a large bowl, combine the eggs and cheeses. Roughly chop the veggies and add to the cheese/egg mixture. Stir until combined.
  2. Pour contents of bowl into the greased cake pan and cook until custard is set,   about 40-50 minutes.
  3. Cool on a wire rack for 5-10 minutes and serve.