Sweet and Savory Noodle Kugel
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Recipe Type: Entree, Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 6-8
 
This dish references the sweet and cinnamon notes of your typical kugel, but adds leeks and swiss chard for a savory spin that is appropriate at any meal.
Ingredients
  • 2 tbsp butter
  • 4 cups chopped leeks
  • 1 bunch swiss chard, chopped (stems and leaves separated)
  • 1 cup golden raisins
  • 1 tbsp cinnamon
  • zest of 2 lemons
  • 8 oz egg noodles
  • 4 eggs
  • 2 cups high-quality, whole milk ricotta
  • splash of milk
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375F.
  2. Soak golden raisins in a glass of boiling water. Add cinnamon and stir. Set aside.
  3. Sautée leeks in 2 tbsp of butter. When just soft, set aside.
  4. In the same pan, sautée chard stems until tender. Set aside.
  5. Drain out most of the water from the cup of raisins. Add remaining raisins and liquid to pan, along with lemon zest and chard leaves. Sautée quickly (don’t let it get overly wilted) and set aside.
  6. Boil pasta until al dente. Strain into a coolander, rinsing with cold water to prevent over-cooking.
  7. Whisk together eggs, ricotta, a splash of milk and a generous pinch of both salt and pepper.
  8. Mix all ingredients together, and place in a medium-sized, greased glass baking dish.
  9. Bake for 35 minutes, broil for final 2-3 minutes if you prefer a crunchier “crust”.
Notes
For a gluten-free recipe, use spiral quinoa pasta (as I did) instead of egg noodles.
Recipe by Honest Cooking at https://honestcooking.com/sweet-savory-noodle-kugel/