You know, I’m just not sure what those greens are in this week’s box. They taste like a mild form of mustard greens – perhaps they are an Asian variety that I just don’t know. But they’re delicious. I like this in this recipe adapted from one put out by Whole Foods Market.
Ingredients:
1 (16-ounce) package wide enriched egg noodles 2 tablespoons unsalted butter, plus more for buttering 1 yellow onion, chopped 1 pound mushrooms, sliced 1/2 teaspoon freshly ground black pepper 1 teaspoon fine sea salt, divided 1 bunch greens (about 3/4 pound), stemmed and thinly sliced 1 tablespoon finely chopped thyme 4 eggs, beaten 1 1/4 cup low-fat cottage cheese 3/4 cup low fat sour cream
Preparation:
Preheat oven to 350 degrees. Butter a 9- x 13-inch baking dish; set aside.
Cook noodles in boiling, salted water until al dente. Drain, rinse and drain again; transfer to a large bowl.
While noodles are cooking, heat butter in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until golden, 8 to 10 minutes. Add mushrooms, pepper and 1/2 teaspoon salt; cook until mushrooms are very tender, 8 to 10 minutes. Stir in greens and cook until wilted, 2 to 3 minutes; add thyme. Add to noodles, toss and set aside.
Whisk together eggs, cottage cheese, sour cream and remaining salt. Fold into noodles. Transfer to prepared dish, press down gently, cover with foil and bake 30 minutes. Uncover and continue to bake until lightly browned, about 10 minutes more. Serve warm or room temperature.