Noodle kugel with Swiss chard and caramelized shallots

Ingredients:

• 3 tbsp olive oil + extra for greasing the pan
• 200 g wide egg noodles
• 5 large eggs, lightly beaten
• 0.5 cup chicken or vegetable broth
• A pinch of freshly grated nutmeg
• 3 shallots, thinly sliced
• 1 bunch of Swiss chard (350g), stems finely chopped, leaves torn into small pieces and kept separate
• 2 cloves garlic, finely chopped
• 1/4 cup chopped fresh dill, plus extra for serving

Preparation:

1. Preheat oven to 175°C. Lightly grease a 2-quart oval baking dish with olive oil.
2. Bring water to a boil in a large saucepan and add enough salt to make the water taste like sea salt. Add the noodles and cook for 2 minutes less than the package directions. The noodles should be firm. Separately, pour off 0.5 cups of the noodle cooking water and discard the remaining water. Let the noodles and cooking water cool slightly. In a large bowl, whisk the eggs with the broth and cooking water until smooth. Add the noodles and nutmeg and stir. Set aside.
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, undisturbed, until the edges are golden brown, about 5 minutes. Stir in the shallots and continue cooking, stirring, until well browned. Add the chard stems, garlic, 1/2 teaspoon salt, and black pepper to taste. Cook until the stems are tender, about 5 minutes. Add the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from heat, cool slightly, and then stir in the dill.
4. Add the chard mixture to the noodles and sprinkle with 3/4 teaspoon of salt and pepper to taste. Transfer everything to the prepared baking dish and drizzle with the remaining 1 tablespoon of olive oil. Place the baking dish in a large roasting pan and add enough water to come about a third of the way up the sides of the dish.
5. Carefully place in the oven and bake until the kugel is set in the center, about 1 hour and 20 minutes, covering with foil when the noodles are golden brown and crisp. Let the casserole rest for at least 5 minutes. Sprinkle with dill. Serve the kugel hot or at room temperature.