Monday, January 30, 2012

Recipe: Whole Foods Kale Kugel

Mushroom Noodle Kugel, courtesy of Whole Foods Market in Hadley 

This comes recommended by a friend, Sarah Kanabay at Whole Foods in Hadley. She refers to kale as the 'poster child leafy green' which probably is why we love it so. 

This recipe for a dish called Kale and Mushroom Noodle Kugel is as comforting as comfort food can get. I think that I might agree with one individual who commented about the dish that the substitution of ricotta for cottage cheese is a good one. As one individual commented on the store's website, ricotta might suffice rather than cottage cheese, to which I agree. 

ALL of these ingredients can be local. If you are a real purist, egg noodles and the ricotta itself can be made at home with local ingredients. I have not yet tried this but will do so once I can figure out how to make noodles. This recipe features quite a few Whole Foods ingredients which can be substituted, of course. Where is the fun in cooking if you don't get to substitute?

Serves 8

This hearty dish features mushrooms, kale and egg noodles, bound with cottage cheese and sour cream for richness. Use a variety of mushrooms in place of the button mushrooms, if you like.

Ingredients

2 tablespoons 365 Everyday Value Unsalted Butter, plus more for buttering
1 (16-ounce) package 365 Everyday Value Wide Enriched Egg Noodles
1 yellow onion, chopped
1 lb white/button or cremini mushrooms, sliced
1/2 teaspoon freshly ground black pepper
1 teaspoon fine sea salt, divided
1 bunch kale (about 3/4 pound), stemmed and thinly sliced
1 tablespoon finely chopped thyme
4 eggs, beaten
1 1/4 cups low-fat cottage cheese
3/4 cup 365 Everyday Value Organic Low Fat Sour Cream

Method

Preheat oven to 350°F. Butter a 9- x 13-inch dish; set aside. Cook noodles in boiling, salted water until al dente. Drain, rinse and drain again; transfer to a large bowl. Heat butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until golden, 8 to 10 minutes. Add mushrooms, pepper and 1/2 teaspoon salt; cook until mushrooms are very tender, 8 to 10 minutes. Stir in kale and cook until wilted, 2 to 3 minutes; add thyme. Add to noodles, toss and set aside. Whisk together eggs, cottage cheese, sour cream and remaining salt. Fold into noodles. Transfer to prepared dish, press down gently, cover with foil and bake 30 minutes. Uncover and continue to bake until lightly browned, about 10 minutes more. Serve warm or room temperature.

Nutrition

Per serving: 360 calories (90 from fat), 10g total fat, 4.5g saturated fat, 170mg cholesterol, 520mg sodium, 52g total carbohydrate (3g dietary fiber, 6g sugar), 19g protein
http://www.wholefoodsmarket.com/recipes/3112

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