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Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan

Artichoke, Kale, and Ricotta Pie with Eggs and Parmesan

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Recipe by
Kalyn's Kitchen Kalyn's Kitchen

Ingredients

  • 1 bunch kale (coarsely chopped, washed, and dried, about 10-12 oz. kale)
  • olive oil (2 tsp., + plus a bit more for greasing pan)
  • 14 ozs artichoke hearts (or bottoms, drained and chopped)
  • 8 ozs ricotta cheese (part-skin)
  • 3/4 cup parmesan (grated, plus a few tablespoons more for spinkling on top if desired)
  • 6 eggs (beaten)
  • black ground pepper (salt and fresh-, to taste)
  • salt (and fresh-ground black pepper to taste)
Total Time
1 hr
Servings
6 servings
units
imperial units us metric

Preparation

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Nutrition Facts

Amount Per Serving
Calories 590 Calories from Fat 500
% Daily Value *
Total Fat 56g 86%
Saturated Fat 12g 60%
Trans Fat
Cholesterol 210mg 70%
Sodium 1580mg 66%
Potassium 390mg 11%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 12%
Sugars less than 1g
Protein 16g
Vitamin A 150%
Vitamin C 100%
Calcium 30%
Iron 15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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