Kale and Potato Kugel

When I hear the word kugel I daydream about old fashioned Jewish food like the kind my grandma made and that brings back happy memories of when I was a kid. She made noodle kugel, always a salty kind made with noodles, schmaltz, onions and sometimes mushrooms and of course, lots of eggs. It’s still one of the best side dishes that you could possibly eat with roasted chicken. In fact kugel is hard not to like, whether it’s made with noodles, potatoes or vegetables.  My grandma never made Kale and Potato Kugel like the one here, but I bet she would have loved it. It’s filing enough to be dinner, but of course it’s also a good bet as a side dish for fish, eggs, whole grains or vegetarian dishes. It’s also a nice choice for brunch and perfect for a Shavuot dairy meal.                                                                                                                                                                                    Kale and Potato Kugel   4 medium Yukon Gold potatoes (about 1-1/2 pounds) 1 large bunch kale (about 14-16 ounces) 6 large eggs 3/4 cup shredded Swiss cheese 5 tablespoons melted butter 1/8 teaspoon freshly grated nutmeg salt and freshly ground black pepper to taste 3/4 cup panko crumbs 2-3 tablespoons grated Parmesan cheese   Preheat the oven to 375 degrees. Lightly grease a 2-quart baking dish. Peel the potatoes, cut them into chunks and boil them in lightly salted water for about 15 minutes or until tender. Let cool and chop into small pieces. Place the potatoes in a bowl. While the potatoes are cooking, wash the kale and remove the thick stems from the bottom. Chop the kale coarsely. Bring a large saucepan of water to a boil. Immerse the kale and cook for 10 minutes or until soft. Drain and squeeze out as much water as possible. Chop into smaller pieces and add to the potatoes. Beat the eggs in a large bowl. Mix in the Swiss cheese, 3 tablespoons of the melted butter, nutmeg and salt and pepper to taste. Add to the potato and kale mixture. Gently mix the ingredients to distribute them evenly. Place the mixture inside the greased baking dish. In a small bowl, mix the panko and remaining 2 tablespoons melted butter and sprinkle over the ingredients. Top with the Parmesan cheese. Bake for about 30 minutes or until hot and crispy. Makes 8-10 servings

When I hear the word kugel I daydream about old fashioned Jewish food like the kind my grandma made and that brings back happy memories of when I was a kid. She made noodle kugel, always a salty kind made with noodles, schmaltz, onions and sometimes mushrooms and of course, lots of eggs. It’s still one of the best side dishes that you could possibly eat with roasted chicken.

In fact kugel is hard not to like, whether it’s made with noodles, potatoes or vegetables. 

My grandma never made Kale and Potato Kugel like the one here, but I bet she would have loved it. It’s filing enough to be dinner, but of course it’s also a good bet as a side dish for fish, eggs, whole grains or vegetarian dishes.

It’s also a nice choice for brunch and perfect for a Shavuot dairy meal.                                                                                                                                                                                   

Kale and Potato Kugel

 

4 medium Yukon Gold potatoes (about 1-1/2 pounds)

1 large bunch kale (about 14-16 ounces)

6 large eggs

3/4 cup shredded Swiss cheese

5 tablespoons melted butter

1/8 teaspoon freshly grated nutmeg

salt and freshly ground black pepper to taste

3/4 cup panko crumbs

2-3 tablespoons grated Parmesan cheese

 

Preheat the oven to 375 degrees. Lightly grease a 2-quart baking dish. Peel the potatoes, cut them into chunks and boil them in lightly salted water for about 15 minutes or until tender. Let cool and chop into small pieces. Place the potatoes in a bowl. While the potatoes are cooking, wash the kale and remove the thick stems from the bottom. Chop the kale coarsely. Bring a large saucepan of water to a boil. Immerse the kale and cook for 10 minutes or until soft. Drain and squeeze out as much water as possible. Chop into smaller pieces and add to the potatoes. Beat the eggs in a large bowl. Mix in the Swiss cheese, 3 tablespoons of the melted butter, nutmeg and salt and pepper to taste. Add to the potato and kale mixture. Gently mix the ingredients to distribute them evenly. Place the mixture inside the greased baking dish. In a small bowl, mix the panko and remaining 2 tablespoons melted butter and sprinkle over the ingredients. Top with the Parmesan cheese. Bake for about 30 minutes or until hot and crispy.

Makes 8-10 servings