Enjoy with a little homemade whole wheat bread dipped in olive oil for the perfect guilt-free dinner!

Kale pie/quiche/creation thing. I don’t know. It was good.

Posted on Posted in Nutrition Information, Recipes

Every time I go to the farmers’ market, I get sucked into buying kale.  It’s cheap, delicious, available almost year-round, long-lasting (in the fridge), and superdeduper healthy.  Kale, and dark leafy greens in general, are high in vitamins A, C, E, and folate, the minerals calcium, iron, and magnesium, phytochemicals and antioxidants, and fiber, and are very low in calories. Unfortunately, one bunch is also a lot of food for one person and you can only make kale chips so many times (also, if you overcook kale chips, they don’t just burn, they ignite.  Oops.).  Last time I had a huge bunch of kale, I also had some ricotta that was about to go bad, so I decided to use both.  I did a quick search on Foodily for both ingredients (minus pasta) and found  a recipe for kale pie.  I didn’t have most of the ingredients, but the inspiration was enough.  I made up my own rather delicious recipe that lasted me 3 nights (in entree, not side, portions, no less!).

Kale Pie

Ingredients:

  • 1 large bunch kale, washed, stemmed, and chopped or chiffonaded
  • 4 eggs
  • 1/2 to 1 c ricotta (low fat preferable), the rest made up for with silken tofu
  • 1/4 c grated parm
  • Salt and pepper (garlic salt is nice too)
  • Canned artichokes, roughly chopped (optional)
The finished product.
  1. Preheat the oven to 400 F.
  2. Whisk the eggs in a large bowl.
  3. Mix in both cheeses, the tofu, and the salt and pepper.
  4. Stir in the kale and artichokes.  If you have a ton of kale, you might want to saute it for a few minutes just until it begins to wilt.
  5. Dump it in a greased baking pan (I used and 8×8 ceramic dish), flatten out, and top with lots more parm if desired.
  6. Bake for about 25 minutes, or until the eggs are set and the top cheese is browned.
  7. Let cool for a few minutes, cut into rectangles, and enjoy!
Enjoy with a little homemade whole wheat bread dipped in olive oil for the perfect guilt-free dinner!

Kale Pie

Kale Pie

Ingredients

  • 1 large bunch kale, washed, stemmed, and chopped or chiffonaded
  • 4 eggs
  • 1/2 to 1 cup ricotta
  • 1/4 cup grated Parmesan
  • Salt and pepper
  • 1 can artichoke hearts, roughly chopped (optional)

Directions

  1. Preheat the oven to 400 F.
  2. Blanch or saute kale until wilted.
  3. Whisk the eggs in a large bowl.
  4. Mix in both cheese and/or tofu, and the salt and pepper.
  5. Stir in the kale and artichokes.
  6. Pour it in a greased baking pan, flatten out, and top with shredded cheese if desired.
  7. Bake for about 25 minutes, or until the eggs are set and the top cheese is browned.
  8. Let cool for a few minutes, cut into rectangles, and enjoy!
http://www.foodsciencenerd.com/kale-pie-quiche-creation/

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