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1
Preheat the oven to 350 degrees F. Lightly coat a 2-quart oval baking dish with olive oil.
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2
Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea.
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3
Add the noodles and cook 2 minutes less than the package directions.
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4
The noodles should be firm-tender.
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5
Reserve 1/2 cup pasta water, and then drain the noodles.
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6
Let the noodles and pasta water cool slightly.
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7
In a large bowl whisk the eggs with the broth and pasta water until smooth.
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8
Add the noodles and nutmeg and stir to combine.
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9
Set aside.
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10
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat.
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11
Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes.
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12
Stir the shallots and continue to cook, stirring, until well browned.
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13
Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste.
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14
Cook until the stems are softened, about 5 minutes.
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15
Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes.
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16
Remove from the heat, cool slightly and then stir in the dill.
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17
Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste.
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18
Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil.
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19
Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way.
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20
Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp.
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21
Let stand at least 5 minutes.
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22
Garnish with dill.
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23
Serve hot or at room temperature.
