Spinach Noodle Kugel

Ingredients:

• 1 pound (450 grams) fine noodles (Gluten or Gluten Free noodles work)
• 1 pound (450 grams) fresh spinach (you can also use dark leafy greens like collards, kale, spinach, swiss chard, beet, rutabaga, mustard, kohlrabi, broccoli, cabbage, purslane, turnip, sweet potato, etc.)
• 2 tablespoons extra-virgin olive oil, or neutral oil such as grapeseed or canola
• 2 onions, finely chopped (chives or green onions also work)
• 6 large eggs, beaten
• extra-virgin olive oil for sautéing onions
• 3 tsp. minced garlic
• 3/4 cup finely chopped fresh sage, oregano, or sorrel
• 1/4 cup finely chopped savory, dill, parsley, thyme
• 1 1/2 teaspoons salt
• Shredder

Directions:

1. Preheat the oven to 350 F (180 C). Oil a 9 x 13 x 2-inch baking dish, or spray with nonstick cooking spray.
2. Bring a large pot of water to a boil. Cook the noodles according to package directions, about 5 to 6 minutes. Drain and rinse the noodles, then transfer to a large bowl.
3. Wash the spinach leaves, then remove any tough stems. Place a small amount of water in a 4-quart saucepan set over medium heat. Add the spinach and cook for 8 to 10 minutes, or until the spinach is tender. Drain well, chop the spinach, and add to the noodles.
4. Heat the oil in a large skillet. Add the chopped onions and sauté until golden, about 7 to 10 minutes. For the last 5 minutes, add garlic and herbs. Add the onion-herb mixture to the noodles and spinach and mix well.
5. While stirring, add the eggs, oil, and salt. Mix well. Pour the noodle mixture into the prepared baking dish. Bake in the preheated oven for 35 to 45 minutes, or until kugel is firm, the top of the noodles have started to brown, and a tester inserted in the center comes out clean.
6. Optional: For the last 10 minutes, add your favorite shredded cheese.