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Kale Spinach & Mushroom Kugel

Kale, Spinach, and Mushroom Kugel

A layered, vegetarian casserole side or main dish. The dairy and egg give it a light, pudding-like consistency.
Course Main Dish, Side Dish
Cuisine Jewish
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 4

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

  1. 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.
  2. Preheat the oven to 350 degrees F.
  3. 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.
  4. 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.
  5. 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.
  6. While the casserole is resting, mix the panko, butter and goat cheese. After the resting period, spread the topping over the casserole.
  7. 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.