Baked Kale and Eggs with Ricotta

If you’re looking for a hearty, nourishing dish that’s perfect for brunch or a light dinner, look no further than this delightful recipe for Baked Kale and Eggs with Ricotta. This dish brings together the vibrant flavors of fresh kale, creamy ricotta, and the satisfying richness of baked eggs. It’s a wholesome and fulfilling meal that’s not only easy to prepare but also packed with nutrition. Let’s dive into how you can create this beautiful dish in your own kitchen!

Why It’s Crowd-Pleasing

Baked Kale and Eggs with Ricotta is the perfect combination of flavors and textures. The slight bitterness of the kale is balanced by the creaminess of the ricotta and the savory notes from the feta. Baked eggs add a comforting element, making this dish feel indulgent without being overly heavy. Plus, the colorful addition of grape tomatoes adds a pop of freshness and sweetness, making it visually appealing. Whether you’re serving it for a weekend brunch or a weeknight meal, this dish is sure to impress family and friends alike.

What You’ll Need

• 1 tablespoon olive oil
• 6 cups kale, stems removed and roughly chopped
• 2 garlic cloves, minced
• 1/4 cup ricotta cheese, fat-free
• 1/4 cup feta crumbles, fat-free
• 4 large eggs
• 1/3 cup grape tomatoes, cut in half
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon kosher salt

Equipment & Tools

• Oven-safe baking dish: For baking the kale and eggs.
• Skillet: To sauté the kale and garlic.
• Mixing bowl: For combining the ricotta and feta.
• Measuring cups and spoons: To ensure accurate ingredient amounts.
• Knife and cutting board: For chopping kale and tomatoes.

Baked Kale and Eggs with Ricotta: From Prep to Plate

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

Step 2: Sauté the Kale

In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Then, add the chopped kale and sauté for 5-7 minutes, or until it’s wilted and tender. Season with kosher salt and ground black pepper to taste.

Step 3: Prepare the Baking Dish

In an oven-safe baking dish, spread the sautéed kale evenly across the bottom.

Step 4: Add the Cheeses

In a small mixing bowl, combine the ricotta and feta cheeses. Spoon dollops of the cheese mixture over the sautéed kale, spreading it out evenly.

Step 5: Crack the Eggs

Using the back of a spoon, create four small wells in the kale and cheese mixture. Carefully crack an egg into each well.

Step 6: Add the Tomatoes

Scatter the halved grape tomatoes over the top of the dish. This will add a burst of flavor and color to your baked creation.

Step 7: Bake

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the egg whites are set and the yolks are cooked to your liking.

Step 8: Serve and Enjoy

Once out of the oven, allow the dish to cool for a few minutes before serving. This Baked Kale and Eggs with Ricotta can be served warm and makes for a delightful meal any time of day!

Seasonal Flavor Boosts

• Add chopped seasonal vegetables like bell peppers or zucchini for extra nutrition.
• In the fall, try adding roasted butternut squash for a sweet contrast.
• In the summer, fresh herbs like basil or dill can elevate the flavor.
• Experiment with different cheeses, such as goat cheese or mozzarella, for a unique twist.

Notes on Ingredients

• Fresh kale is recommended for the best flavor and texture, but you can substitute with other greens like spinach or Swiss chard.
• Feel free to use low-fat or full-fat ricotta and feta based on your dietary preferences.
• Grape tomatoes can be swapped for cherry tomatoes or even sun-dried tomatoes for a different flavor profile.
• This dish is versatile; add your favorite spices or herbs to enhance the flavor even more.

Storage Pro Tips

Leftover Baked Kale and Eggs with Ricotta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through. Avoid microwaving, as it can make the eggs rubbery.

Questions People Ask

Can I make Baked Kale and Eggs with Ricotta ahead of time?

Yes! You can prepare the kale and cheese mixture ahead of time and store it in the refrigerator. When ready to bake, simply add the eggs and tomatoes and proceed with the baking instructions.

What can I substitute for ricotta cheese?

If you don’t have ricotta, you can use cottage cheese or cream cheese as a substitute. Each will provide a different texture but will still be delicious!

Is this dish suitable for a vegetarian diet?

Absolutely! Baked Kale and Eggs with Ricotta is entirely vegetarian, making it a great option for those who follow a plant-based diet.

How can I make this dish spicier?

If you enjoy a bit of heat, consider adding red pepper flakes or diced jalapeños to the sautéed kale. This will give your dish an extra kick!

Explore More

• Sally’s Baking Addiction – Discover sweet and savory recipes.
• Pinch of Yum – Find delicious and wholesome recipes for every occasion.
• Minimalist Baker – Simple, quick recipes with minimal ingredients.

Serve & Enjoy

Baked Kale and Eggs with Ricotta is a testament to how simple ingredients can come together to create something truly special. Whether you’re enjoying it on a lazy weekend or serving it at a gathering, this dish is sure to become a favorite. With its vibrant colors and hearty flavors, it’s not just a meal; it’s an experience. So gather your ingredients, follow the steps, and dig into this deliciously satisfying dish. Happy cooking!