Sweet And Savory Leek Kugel

• 2 tablespoons butter
• 4 cups chopped leeks
• 1 bunch swiss chard
• 1 cup golden raisins
• 1 tablespoon cinnamon
• 2 lemons (zest)
• 8 ounces egg noodles (or quinoa spirals for gluten free)
• 4 eggs
• 2 cups high-quality, whole milk ricotta
• Splash milk
• salt and pepper to taste

1. Preheat oven to 375F.
2. Soak golden raisins in a glass of boiling water. Add cinnamon and stir. Set aside.
3. Sautee leeks in 2 tbsp of butter. When just soft, set aside.
4. In the same pan, sautee chard stems until tender. Set aside.
5. Drain out most of the water from the cup of raisins. Add remaining raisins and liquid to pan, along with lemon zest and chard leaves. Sautee quickly (don't let it get overly wilted) and set aside.
6. Boil pasta until al dente. Strain into a colander, rinsing with cold water to prevent over-cooking.
7. Whisk together eggs, ricotta, a splash of milk and a generous pinch of both salt and pepper.
8. Mix all ingredients together, and place in a medium-sized, greased glass baking dish.
9. Bake for 35 minutes, broil for final 2-3 minutes if you prefer a crunchier "crust".

butter, leeks, swiss chard, golden raisins, cinnamon, lemons, egg noodles, eggs, milk ricotta, milk, salt

Taken from food52.com/recipes/20353-sweet-and-savory-leek-kugel (may not work)