When it comes to the Ashkenazic Jewish pudding known as kugel, I’m usually a fan of sweet versions. That’s true whether the base is noodles or matzo. But this kale, spinach, and mushroom kugel has won my heart.
Savory kugels tend to be heavy. Not this one however. It has a thin noodle base, layered with a kale, spinach and onion melange, followed by sauteed mushrooms, with a panko (crunchy bread crumbs) and goat cheese topping that browns nicely when the kugel bakes.
The casserole is super easy to put together; you don’t have to cook the noodles ahead of time! Even though that sounds weird, trust me. The noodles “steep” in a milk-and-egg-based liquid before baking. I found that trick in a sweet kugel recipe from Epicurious and have been playing around with it ever since, in mac ‘n cheese as well as kugels.
I’m bringing the kugel to a break-the-fast meal after Yom Kippur. That meal is traditionally centered on dairy and fish. This kale, spinach, and mushroom kugel will fit in well. Loaded with vegetables, it’s a nice counterpoint to bagels, sweet kugels and rugelach.
I’ll make the kugel this afternoon, refrigerate it until after the holiday ends tomorrow evening and warm it up before serving. My husband reports that he re-heated a piece for lunch in the microwave yesterday (from a prior batch) and thought it was excellent.
I’m a relatively recent convert to kale. When I first met this green, I threw it in a pan with a bit of oil and cooked the living daylights out of it, adding vegetable broth if it got too dry. The only word for that attempt is not polite. I retreated from kale, then vowed that I’d stick to green beans, broccoli, spinach and other much easier-to-love, chlorophyll-filled vegetables.
Next thing I knew, my darling and very determined daughter decided that I should learn how to enjoy kale. (Bah, humbug I thought. But she was spending time with me, so I humored her.) She taught me how to get rid of the bitterness in raw kale by massaging it with lemon, cutting off the thick stem and slicing it into tiny shreds. I had to admit that the salad was pretty good.
That emboldened me to add kale to the stuffing in Moroccan-style acorn squash. A timid step perhaps, but successful.
This time, I’ve paired kale with spinach; the kale adds flavor, while the spinach keeps the greens from being overwhelmingly “healthy” tasting. Guess I just admitted that “straight-up” kale is not happening in my house – yet. Even so, I’m beginning to see that the previously-intimidating vegetable is not my enemy. Just don’t look for a kale smoothie on this blog anytime soon.
If you celebrate Yom Kippur, have an easy fast and a good new year. Whether or not you celebrate the Jewish High Holy Days, are of another faith, or don’t identify with any religion, I wish for you and family and friends a wonderful, healthy year filled with joy.
Kale, Spinach, and Mushroom Kugel
Ingredients
- 3 tablespoons olive oil
- 2 ounces fine egg noodles
- 3 ounces chopped onion about 3/4 cup chopped or 1 small onion
- 3 ounces kale stems removed and shredded or cut into thin strips
- 3 ounces fresh spinach chopped
- 8 ounces mushrooms sliced
- 1 egg
- 1/4 cup ricotta cheese
- 1/4 cup sour cream
- 1 cup milk
- 1/2 teaspoon dried dill
- 1 teaspoon salt
- Freshly ground pepper
- 1/2 cup panko (Japanese-style crunchy breadcrumbs)
- 1 tablespoon softened unsalted butter
- 1 tablespoon softened goat cheese about 3/8 ounce
Instructions
-
Oil a small pan (6-8 inch square) with 2-inch high sides with 1 tablespoon of the oil. Add the noodles in an even layer and set aside.
-
Preheat the oven to 350 degrees F.
-
Heat the second tablespoon of oil in a large pan. Sauté the chopped onions on medium-low heat for 3-4 minutes until they begin to turn transparent/golden. Add the kale and continue to sauté, stirring occasionally for about 6 more minutes. Add the chopped spinach for an additional 2 minutes until it is thoroughly wilted and mixed into the kale and onions. Spread the mixture on top of the noodles in the casserole dish and set aside.
-
Add the third tablespoon of oil to the pan, raise the heat to high and cook the sliced mushrooms for 3-4 minutes, turning them to cook on both sides until they are browned. Add them as the third layer of the casserole.
-
In a bowl, mix the egg, ricotta and sour cream. Add the milk, dill, salt, and pepper, stir the mixture and pour it over the casserole. Poke a few holes with a spatula or fork to make sure that the liquid can get through to the noodles. Let the casserole sit for 5 minutes.
-
While the casserole is resting, mix the panko, butter and goat cheese. After the resting period, spread the topping over the casserole.
-
Bake the kugel for 45 minutes, until the topping is slightly browned. Let it rest for a few minutes before cutting pieces with a knife or spatula.
Recipe Notes
The casserole dish should be no larger than 8-inches square and preferably a bit smaller, with sides that are at least 2-inches high.
I like to mix the topping with my hands, but you can use a fork if you left finger painting and Playdough far behind.
If you’re interested in more noodle pudding or kugel inspiration, check out these other versions:
Sweet Kugels or Puddings
allie @ Through Her Looking Glass says
What, no kale smoothies Laura? Ha. Not soon on my blog either. This savory kugel looks delicious and I’m intrigues by the not pre-cooking the noodles. I’m thinking that could be a real time saver in many recipes!
Laura says
Haha Allie. Maybe we should form a “no green smoothie” club 🙂 I do love savory kugel now and I’m thinking of more ways to use noodles in casseroles without cooking them.
Laynie says
What could use use in place of the goat cheese with the breadcrumbs? Not wanting to go to store its cold out. I’m planning to make for tonight.
Laura says
Laynie, So sorry that I didn’t see your comment last weekend when you were making the kugel. I think any cheese that you like would do well if it can shred or be crumbled. I would particularly think of sharp cheddar or feta, but there are lots of options. Hope that helps for next time and hope you enjoyed the kugel.
Rachael says
Hi Laura! Can I double the recipe and bake in a 9×13 baking dish? I want to make this for the holiday but need to serve 8.
Thanks!
Laura says
Rachael, Yes, that’s what I often do.
Amy says
Can you do it without the Panko topping? Is there some alternative ?
Laura says
You could use just cheese – the goat cheese or some other – if you add a bit more than is specified. Of course, in that event, the topping won’t be crunchy. If you’re just not interested in panko but don’t mind other type of breadcrumbs, use “regular” or crushed crackers with the cheese. Hope that helps expand the possibilities.
Hallie Glick says
Curious what I could do without the Panko breadcrumbs to bring this for Passover
Laura says
Hallie, How about using crushed matzo instead of the panko? You could crush it up to about panko size and then it’s pretty much the same recipe. Chag Sameach.
Susan R says
This was delicious! I’ve made many kugel, sweet and savory, and this one is light and crunchy. My son was not looking forward to the kale or spinach but loved it all and ate the leftovers before they made it to the fridge.
Laura says
Haha – so glad both you and your son enjoyed it. Yes, it’s definitely one to make an “I hate kale” person reconsider their food choices.