Kale Kugel

Adapted from: https://www.saveur.com/article/Recipes/Corsican-Chard-Cheese-Dumplings/ and recommended by a CSA member!
Serves 4


1/4-1/2 lb dry egg noodles, depending on the ratio you prefer
1-2 bunch kale, chard or any dark green (about 1 lb.), rinsed, stemmed, chopped
1/2 t kosher salt, or more to taste
½-1 c. whole milk ricotta, to taste (Bellweather Farms is excellent)
4-6 Tbsp olive oil and/or melted butter
2-3 Tbsp finely chopped fresh mint
1 tsp dried oregano
1-2 eggs
1 clove garlic, minced
Grated Parmesan, to taste
Freshly ground black pepper, to taste
1 Tbsp fresh lemon juice

  1. Preheat oven to 350.
  2. Boil noodles in salted water until done, drain. Toss with some of the olive oil to keep them from clumping and set aside.
  3. Sauté kale until very wilted and moisture is evaporated. Set aside.
  4. In a large bowl, mix remaining ingredients well. Toss in kale, then toss in noodles until well-combined.
  5. Butter or oil an 8” square baking pan. Pour kugel mixture into pan, cover with foil. Bake for about 45 minutes. Remove foil, bake 15-30 more minutes until edges are starting to brown and crisp up.
  6. Let kugel rest for about half an hour or more to set up. Cut into 4-6 rectangles. Serve warm or at room temperature.