If something that I cook gets eaten by 3 out of 4 of us, I instantly declare it a winner, and it gets added to our regular rotation. With 2 children under 4, this is the best we can hope for sometimes.
This is one of those recipes. I modified it from one that included artichokes, which are a no-go with the kiddos. But, now there’s garlic, and we love garlic (I’ve also adjusted all the other ingredients and have made it at least a dozen times this way)!
Garlic, Kale and Ricotta Pie
-5 large Eggs
-12 oz ricotta
-4 oz grated parmesan cheese
-3 tablespoons garlic, minced
-1 bunch fresh kale (need approx 2 cups chopped)
-1/2 teaspoon salt
-1/2 teaspoon freshly ground pepper
Preheat oven to 350f
In a large mixing bowl, beat eggs. Add parmesan and ricotta and whisk together until well-blended. Add garlic, salt and pepper and whisk together.
Remove rib and chop kale, add to bowl and mix well.
Pour mixture into oiled 10″ tart pan. Drizzle with olive oil.
Bake at 350f on middle rack for 35 minutes.
I sometimes roast a bunch of garlic cloves and throw them in whole instead of chopped garlic.