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.
Ingredients
Servings 10
- 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
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.
Notes
Excerpted from KUGELS & COLLARDS: STORIES OF FOOD, FAMILY, AND TRADITION IN JEWISH SOUTH CAROLINA by Rachel Gordin Barnett and Lyssa Kligman Harvey. © 2023 Used by permission of the University of South Carolina Press.
