I’ve been playing around with the Strong Greens Tart we did back in December. Because?
Well, even though it was uber (don’t you hate that word?) tasty – I wanted to see how it would work with a different set of flavorings…. and some different textural components.
I’ve been a kugel fan for a long time. Ever since the first time I ate at the now defunct Sydney’s Just South. .. So, if you’re from around here, you’ll know how long that’s been.
There’s something about eggs and egg noodles that’s almost as comforting as a big bowl of peppered buttered elbow macaroni.
So, to bolster this recipe, I’ve augmented the raisins and pine nuts for walnuts and dried cranberries, switched out the broccoli greens for kale, and added a heaping cup of egg noodles to the mix.
You know… I like it just as much as the original.
… and that’s not just the noodles talking.
Makes 1 9″ Tart
1 – 9″ Pie Crust
2 Cups of Cooked Kale – Chopped
1 Cup Milk
3 Strips Bacon
1 Clove Garlic – Minced
2 Tablespoons Oil
1/4 Cup Walnuts
1/4 Cup Dried Cranberries
1 Cup Cooked Egg Noodles
1/4 Teaspoon Baking Soda
1/4 Teaspoon Nutmeg
1/4 Teaspoon Red Pepper Flakes
1 Cup of Grated Extra Sharp Cheddar
Salt and Pepper to Taste
Large Mixing Bowl
Preheat your oven to 350
Strain the greens and press out as much liquid as possible
Cook the noodles according to packaging – drain
Mince the garlic
Add the oil to the skillet and saute the bacon, garlic and nuts until they are lightly toasted
Transfer to the Bowl
Add the chopped kale, nutmeg, and the baking soda
Taste and adjust for salt and pepper
Saute for another 5 to 7 minutes
Add the pepper flakes
While the greens are sauteing, beat together the milk and eggs
Adjust for salt and pepper and pour into the mixing bowl
Add the greens, cranberries, noodles, bacon mixture and 1/2 of the grated cheese
Pour into the crust, top with the remaining cheese and bake at 350 for 40 minutes
Cool on a rack for 5 minutes then remove the spring form
Cool to room temperature and serve with a 60’s throwback – Poached pears on iceberg lettuce with mayonnaise and cheddar cheese