Greens, Mushrooms and Noodles

I made cabbage and noodles a few weeks ago. I hadn't made it in ages (possibly years) and I had forgotten how much my husband loved it. I bought some Swiss chard and mushrooms this week, thinking I'd make some kind of soup with them. Last week I bought a pack of endives after reading this recipe in the NYT.  Cooked endive sounded intriguing.

In any case, I was still stuck with all these ingredients Friday afternoon, so instead of all my previous ideas, I sauteed onion and garlic, added the mushrooms, thinly sliced endive and the chopped chard, with lots of salt and pepper. I cooked a pot of good wide egg noodles (not the crappy Israeli kind). My husband and I finished the whole thing at dinner, thanks to some generous "tasting" helpings before Shabbat.

A few notes on serving: I served this Friday night, and to be honest, it doesn't take too kindly to reheating on the plata. So there are two options: you can add a few eggs or one egg and some egg whites and more salt and pepper, making this a kugel. Or, you can keep the vegetables and noodles separate until the last minute and stir them together before serving, that way the noodles don't get all tired and limp looking.

In any case, we thoroughly enjoyed the dish (of course, the kids wouldn't look at it).

Greens, Mushrooms and Noodles

1 onion, thinly sliced
2 cloves garlic, chopped
1 basket of button mushrooms, sliced (any mushroom will do, feel free to substitute)
2 endives, thinly sliced from the end
1 bunch of Swiss chard, washed well, checked and chopped
salt and pepper
1 package of wide egg noodles, cooked just to al dente

Saute onion and garlic in olive oil in a large wok or frying pan  for about 10 minutes on low heat, until thoroughly browned and soft. Add mushrooms and cook until the juices have evaporated. Add endive, cook until soft. Add chard, cook down as well. Season with salt and pepper.

Cook noodles in boiling water until just al dente. Mix veggies and noodles just before serving. Or mix together and add 2-3 eggs and bake in an oblong pan at 180 degrees Celsius until firm, 30-40 minutes.