Years ago another website asked me to write some different stuffing recipes for Passover. I kind of forgot about those recipes, but as I was scrolling through the files on my computer I rediscovered them and decided they’d all easily be converted into kugel recipes and reworked them. If you’ve tried my Mushroom and Onion Kugel, this is similar, yet different. Using leeks and Swiss chard with the mushrooms and adding a couple of garlic cloves results in a slightly more complex kugel.

The beautiful thing about this kugel is that it freezes really well, so you can make it ahead. Or if, like me, you won’t be having large family dinners this year, chill the kugel first, then cut and freeze it. You can then pull out a few pieces at a time and have it for a few different meals during Passover.

Ingredients

• 4 Tbsp. olive oil
• 2 medium leeks, cleaned well, slight green and white parts thinly sliced (340 grams / 12 oz)
• 454 grams / 1 lb cremini mushrooms, sliced (about 6 cups)
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper
• 3 garlic cloves, crushed
• 227 grams / 8 oz Swiss chard leaves, sliced 1-cm / 1/2″ thick (4 cups packed)
• 1 1/2 cups water
• 227 grams / 8 oz farfel
• 5 large eggs

Preheat the oven to 375°F | 190°C.

Heat the olive oil in a large skillet over medium. Add the leeks and saute for 3-4 minutes, until they’ve started to wilt. Add the mushrooms, salt and pepper and cook another 6-7 minutes, or until the mushrooms have cooked through. Add the garlic and stir through, then add the Swiss chard and cook until just wilted — just a couple of minutes should do it. If it doesn’t fit all at once, add the chard in batches.

Add the water to the pan and bring to a simmer. Remove from the heat.

Put the farfel into a large mixing bowl, then pour all of the cooked vegetables and liquid over the farfel. Stir through, making sure everything is mixed well. Taste, checking for salt and pepper and add if necessary. Set the mixture aside for about 15 minutes, or until it’s cooled down a bit.

While the mixture is cooling, brush a 2-litre/quart baking dish (20x28cm or 8×11″) with oil.

After the mixture has cooled, add the eggs and mix through, thoroughly incorporating them into the mixture. Pour the mixture into the oiled baking dish and bake for 50-60 minutes, or until the edges are golden brown. Let sit for a few minutes before cutting and serving, or chill and reheat, covered, when you’re ready to serve.