Kale Artichoke Ricotta Casserole

Kale Artichoke Ricotta Casserole

Yield: 8 servings

Net Carbs: 6g per serving
Fat: 19g per serving
Protein: 15g per serving


  • 2 Tbsp extra virgin olive oil
  • Ā½ cup yellow onion, chopped
  • 1 Tbsp garlic, minced
  • 12 oz frozen chopped kale
  • 12 oz bottle/can of drained, quartered artichokes
  • 15 oz container of whole milk ricotta cheese
  • ā…“ cup sour cream
  • Ā½ cup Italian-style shredded cheese, divided
  • 8 large eggs, beaten
  • 2 tsp dried Italian seasoning
  • Ā½ tsp smoked paprika
  • 1 tsp salt
  • Ā¼ tsp black pepper
  • Ā½ cup sliced black olives (optional)


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Oil a 9ā€ x 12″ baking dish and set aside.
  3. Heat olive oil in a large skillet on medium heat.
  4. Add onion and garlic and sautƩ until soft.
  5. Stir in frozen kale and cook for 3 to 4 minutes.
  6. Add the artichoke and sautƩ for an additional minute.
  7. Turn off the heat and set the skillet aside.
  8. In a large mixing bowl, blend together the ricotta cheese and sour cream until smooth.
  9. Blend in Ā¼ cup of the shredded cheese, beaten eggs, and seasonings.
  10. Transfer the cooked kale-artichoke mixture into the bowl with the cheese mixture and stir until thoroughly blended.
  11. Pour mixture into baking dish, using spatula to fill the dish, and evenly distribute the mixture.
  12. Sprinkle the balance of shredded cheese (Ā¼ cup) over the mixture.
  13. Place in a preheated oven and bake for 45 to 50 minutes or until center is slightly firm (it will continue to set as it cools).
  14. Allow to cool slightly before serving.
  15. Garnish as desired.

Kale Artichoke Ricotta Casserole - Nutrition Label

Lauren Paley

Creator of Fearless Keto. Model + health & wellness enthusiast. After losing 45 pounds on Keto, I want to give back to the community that gave me so much šŸ‘‘

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