The broccoli, brussels sprouts and spinach kugel you didn’t know you needed



The Hebrew word “kosher” means fit or proper as it relates to Jewish dietary law. Kosher foods are permitted to be eaten and can be used as ingredients in the production of additional food items.

And when it comes to Kosher cooking, there is a lot to learn, a lot to share, a lot to try, and a lot to eat. The St. Louis Jewish Light is partnering with a fun Facebook group called Adventures In Kosher Cooking and its admin Howard Wasserman to provide more insight and especially more recipes to those of you looking to keep your kosher choices abundant.

Broccoli, Brussels Sprouts and Spinach Kugel

  • 1lb broccoli separated into small florets
  • 1 lb Brussels Sprouts ends cut off and quartered
  • 3 cups fresh baby spinach leaves
  • 1 medium onion peeled and diced
  • 2 t canola oil
  • 4 large eggs
  • 1 cup low fat mayonnaise
  • 1/4 cup chick pea flour (regular flour okay too)
  • 2 t salt
  • 2 t ground pepper
  • 1 t granulated garlic

Preheat oven to 375 degrees

Steam broccoli and Brussel sprouts for six minutes then shock in ice water and drain.

Heat a medium saute pan with the oil and saute onions until translucent over medium heat. About 10 minutes

In a mixing bowl, crack open eggs, add mayo and spices, and flour and mix well

Add onions, and green vegetables to the bowl and mix well.

Spray a casserole dish with oil spray and add contents of bowl.

Make sure the mixture is evened out in the dish

Bake at 375 for 45 minutes.

Serves 6-8