Recipe by Rachel Gordin Barnett, Lyssa Kligman Harvey

Savory Southern Kugel

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Dairy Dairy
Easy Easy
10-12 Servings

Savory Southern Kugel was created to include collards into a traditional savory kugel.


Savory Southern Kugel

  • 1 (12-ounce) bag Manischewitz Extra Wide Egg Noodles

  • 2 tablespoons butter

  • 1 tablespoon olive oil

  • 1 small onion, chopped

  • 2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic

  • 1 (15-ounce) bag frozen chopped collards, defrosted (or fresh equivalent)

  • salt, to taste

  • pepper, to taste

  • 6 eggs, beaten

  • 16 ounces sour cream

  • 15 ounces ricotta

  • 1 teaspoon coriander

  • 1 teaspoon nutmeg

  • 1/2 teaspoon red pepper

  • 6 ounces Ta’amti Feta Cheese, crumbled



Preheat oven to 350 degrees Fahrenheit 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 one 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.


Excerpted from KUGELS & COLLARDS: STORIES OF FOOD, FAMILY, AND TRADITION IN JEWISH SOUTH CAROLINA by Rachel Gordin Barnett and Lyssa Kligman Harvey.  © 2023 Rachel Gordin Barnett and Lyssa Kligman Harvey.  Used by permission of the University of South Carolina Press.  uscpress.com/Kugels-and-Collards. Photography by Emily Brown. Click to purchase on Amazon.

Savory Southern Kugel

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