This is going in my recipe box, a Keeper Artichoke, Kale & Ricotta Pie Serves 4 to 6 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) kale, rib removed and leaves roughly chopped (could use also Swiss 1 carrot grated Chard, Spinach) 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. Sea...