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Aish.com > Jewlish > Cook > Side Dish

Side Dish

Savory Southern Kugel

Prep Time 20

Cook Time 30

Total Time 50

Turn collard greens into a twist on a traditional Jewish dish.

by Rachel Gordin Barnet

Food 4 Thought

In classical Jewish thinking, there is a series of prohibitions against cooking, eating and even benefiting from the mixture of milk and meat. Why? There is a mystical understanding that the energy of milk is life-giving. Meat represents a kind of death energy.They are two separate domains and it would be inappropriate, as well as metaphysically unhealthy, to mix the force of life with the force of death. Learn more here.

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Photo credit: Emily Brown

Savory Southern Kugel was created to include collards into a traditional savory kugel. Read the story behind the new Southern Jewish cookbook and what makes Southern Jewish food unique here.

IngredientsInstructions

Ingredients

Servings

1 12-ounce bag extra wide egg noodles
2 tablespoons butter
1 tablespoon olive oil
1 small onion chopped
2 cloves garlic minced
1 15-ounce bag frozen chopped collards, defrosted (or fresh equivalent)
Salt and pepper to taste
6 eggs beaten
16 ounces sour cream
15 ounces ricotta
1 teaspoon coriander
1 teaspoon nutmeg
½ teaspoon red pepper
6 ounces feta cheese crumbles

Instructions

Nutritional Facts

Nutrition Facts

Savory Southern Kugel

Amount per Serving

Calories

430

% Daily Value*

Fat

26

g

40

%

Saturated Fat

13

g

81

%

Trans Fat

0.1

g

Polyunsaturated Fat

2

g

Monounsaturated Fat

7

g

Cholesterol

196

mg

65

%

Sodium

314

mg

14

%

Potassium

345

mg

10

%

Carbohydrates

32

g

11

%

Fiber

3

g

13

%

Sugar

3

g

3

%

Protein

18

g

36

%

Vitamin A

2920

IU

58

%

Vitamin C

17

mg

21

%

Calcium

349

mg

35

%

Iron

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Instructions

Preheat oven to 350°F and butter a 9 × 13-inch glass baking dish.
Bring water to boil. Add salt to taste. Add the noodles and cook 10 minutes, or until al dente. Drain well and set aside.
Melt 1 tablespoon butter and olive oil in a frying pan. Add onions and garlic and cook until fragrant and soft. Add the collards. Add salt and pepper to taste. Mix well and cook for a few minutes until cooked through.
In a mixing bowl, combine the beaten eggs, sour cream, ricotta, and spices. Add the collard mixture to bowl and stir well.
Pour into a buttered baking dish. Dot the top with remaining butter. Cook for 30 minutes or until set.
Before serving, add the feta cheese crumbles to the top of casserole and brown slightly.