This dairy-free Kugel gets its soft, silky texture from the egg custard prepared in water bath – topped with golden brown crunchy topping it’s a favorite Hanukkah recipe. Smart Recipes, European Recipes, Eggs Recipes, Recipes Eggs European Chard & Caramelized Shallot Noodle Kugel Chard & Caramelized Shallot Noodle Kugel Recipe | RecipeSavants.com PT1H50M Serves 6 Ingredients: 3 Tablespoons Olive Oil 1.5 Teaspoons Kosher Salt 8 Ounces Wide Egg Noodles 5 Large Eggs 0.5 Cup Chicken Broth 1 Pinch Freshly Grated Nutmeg 3 Shallots 2 Cloves Garlic 0 Freshly Ground Black Pepper 0.25 Cup Fresh Dill Fronds 12 Ounces Swiss Chard Preheat the oven to 350 degrees. Lightly, grease a 2-quart oval baking dish. In a large pan of salted boiling water, cook the noodles for 2 minutes, less than the package’s instructions. Drain noodles, reserving 1/2 cup of cooking liquid. Keep aside the noodles and cooking liquid to cool slightly. In a large bowl, add eggs, broth and cooking liquid and beat until smooth. Add noodles and nutmeg and mix well. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat and cook shallots for about 5 minutes, without stirring. Now, cook shallot, until well browned, stirring continuously. Stir in chard stems, garlic, 1/2 teaspoons of salt and pepper and cook for about 5 minutes. Stir in chard leaves and a splash of water and cook for about 2-3 minutes. Remove from heat and keep aside to cool slightly. Now, stir in dill. Add chard mixture into the bowl of noodles mixture with 3/4 teaspoon of salt and pepper and gently, stir to combine. Transfer noodle mixture to prepared baking dish and drizzle with remaining olive oil evenly. Arrange baking dish in a large roasting pan. Add enough water in roasting pan that comes one-third of baking dish. Bake for about 1 hour 20 minutes (cover the kugel with a piece of foil when the noodles become golden brown and crisp). Remove from oven and keep aside for at least 5 minutes before serving. Garnish with dill and serve.

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