The first time I ate leeks was in Paris, and I instantly fell in love with this elegant green legume. The first few times I cooked with leeks, I used the whole vegetable (and it tasted fine to me!), but as time went on I learned to search for the long, slender white stems that make for the best leeks (and started discarding the rougher dark green tops).
My favorite way to eat leeks is still in a savory tart. I tenderize mounds of the chopped veg in a little butter, and pile so many leeks atop the crust that there’s barely room to add the egg and dairy binding agents. But for this, I wanted to think outside the box. So my humble offering is a spin on another of my favorite foods: noodle kugel. This mildly sweet noodle dish plays on the flavors and textures of your typical kugel, but adds a savory element that renders it suitable for almost any meal. 
Sweet and Savory Noodle Kugel
- Total Time: 55 minutes
- Yield: 6-8 1x
Description
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 (30 g) butter
- 4 cups (960 ml) chopped leeks
- 1 bunch swiss chard, chopped (stems and leaves separated)
- 1 cup (150 g) golden raisins
- 1 tbsp cinnamon
- zest of 2 lemons
- 8 oz (225 g) egg noodles
- 4 eggs
- 2 cups (480 ml) high-quality, whole milk ricotta
- splash of milk
- salt and pepper to taste
Instructions
- Preheat oven to 375F.
- Soak golden raisins in a glass of boiling water. Add cinnamon and stir. Set aside.
- Sautée leeks in 2 tbsp of butter. When just soft, set aside.
- In the same pan, sautée chard stems until tender. Set aside.
- 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.
- Boil pasta until al dente. Strain into a coolander, rinsing with cold water to prevent over-cooking.
- Whisk together eggs, ricotta, a splash of milk and a generous pinch of both salt and pepper.
- Mix all ingredients together, and place in a medium-sized, greased glass baking dish.
- 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.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
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Frequently Asked Questions
What is a noodle kugel?
Kugel is a traditional Jewish baked pudding or casserole, usually made with egg noodles or potatoes. This recipe is a savory spin on the more common sweet version — the article describes it as a “mildly sweet noodle dish” that adds leeks and Swiss chard for a savory element, making it suitable for almost any meal rather than just dessert.
Why soak the golden raisins in boiling water with cinnamon?
The raisins (1 cup/150 g) soak in a glass of boiling water stirred with 1 tbsp cinnamon before most of the water is drained off. Soaking plumps the raisins so they stay moist inside the baked kugel, and the cinnamon-infused soaking liquid is left in to add warm spice flavor throughout the dish.
Why broil the kugel for the final 2–3 minutes?
The recipe bakes for 35 minutes at 375°F, then optionally broils for 2–3 minutes. The article explains this is “if you prefer a crunchier crust” — the broiler quickly toasts the top layer of egg noodles and ricotta to a golden crust without drying out the interior.
Can I make this kugel gluten-free?
Yes — the notes specifically say to use spiral quinoa pasta instead of egg noodles, which is what the author used. Keep the same quantity (8 oz/225 g) and cook to al dente before combining with the other ingredients.
