Olive oil
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan, grated
1 cup canned artichokes, chopped
1 bunch (3 to 4 large stalks) nero cavola kale, rib removed and leaves roughly chopped
Salt and freshly ground black pepper
4 eggs, beaten
8 ounces ricotta cheese
4 ounces Parmesan, grated
1 cup canned artichokes, chopped
1 bunch (3 to 4 large stalks) nero cavola kale, rib removed and leaves roughly chopped
Salt and freshly ground black pepper
Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil.
In a large bowl, whisk together the eggs, ricotta cheese, and Parmesan. Roughly chop the artichokes and thinly slice the kale leaves and add to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined.
Pour contents of bowl into the greased cake pan and drizzle with olive oil. Cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.
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