I’ve tried a lot of different ways to make Matzoh palatable. Nutella becomes bland in its presence. A cookie dough dip was too rich and almost sour from the cream cheese. Don’t get me wrong, it was interesting, but it was nothing like cookie dough. Straight cream cheese with some smoked salmon worked out nicely, and thick slabs of cheddar were likewise a hit this year. So apparently I enjoy my matzoh more with savory toppings than sweet. Why not crumble it into a cheesy vegetable casserole?
I had half a pound of kale and I always have bags of frozen artichoke hearts. However, I highly recommend experimenting here. Eggplant slices, onion, asparagus, and pumpkin all seem like good candidates to add in.
1/2 pound kale (or spinach or mustard greens)
1 eight-ounce bag of frozen artichoke hearts, rinsed and thawed
2-3 cloves garlic, minced
1 T olive oil
2 sheets matzoh. I can’t even call them crackers. crackers aren’t this huge.
1/4 pound havarti, grated
Preheat the oven to 350°F. Cut the kale into bite-sized pieces and discard the ribs. Heat the oil over high heat in a large skillet or wok. Add the garlic, then toss the kale in it to coat.
Once the smell of frying kale hits you, cover the pan and let it cook about 5 minutes.
Mix the kale with the artichoke hearts and spread them in a layer in a small casserole dish.
Crush the matzoh using your favorite crushing method. I put the sheets in a Ziploc bag and hit them with my rolling pin (one of the many advantages of having a solid Italian rolling pin is the lack of fussy handles. It’s essentially a very smooth club.) Sprinkle the matzoh crumbs over the veggies.
And sprinkle the cheese over the matzoh. Havarti is very sticky, so I probably should have mixed it with the matzoh crumbs first. As it was, I got a lovely cheese layer on top but no cheese penetrated throughout the casserole. Not bad, but could have been better.
Bake for 20 minutes until the top is golden and the smell is driving you mad with hunger.
It is light. It is gorgeous. It is filling yet mostly healthful. delightful little fronds of kale peek up through the cheese and crisp like chips when you bite them. Soft, buttery artichoke hearts take the bite out of the cheese. And throughout is the crunch of matzoh. This is truly the only dish I would say is improved by those horrible, flavorless crackers. Of course, I’ll have to test this out with some butter crackers now that Passover has ended. For the sake of Science.