Kielbasa With Spaetzle

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 5 cloves garlic
• 1 1/2 lbs chard leaves, cleaned and trimmed
• 1 chicken bouillon cube
• 3 cups flour
• 1 teaspoon dried thyme
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 3 eggs
• 3/4 cup milk
• 3/4 cup water
• 1 tablespoon chopped fresh parsley
• 1 lb kielbasa, cut into 1/2 inch slices on the diagonal
• 3 carrots, peeled and cut into very thin diagonal slices
• water, for boiling

Recipe

• 1 fill a large pot with water and add the garlic.
• 2 bring to a rolling boil.
• 3 add the chard and cook for 2 minutes.
• 4 drain, set the garlic and chard to one side.
• 5 combine, flour, thyme, baking powder, salt and pepper.
• 6 mince the garlic extremely finely or press through a press.
• 7 whisk the eggs and add garlic, milk and 3/4 c water.
• 8 add the flour stiring until just mixed.
• 9 in a large pot, boil 4 qts water and add bouillon cube.
• 10 bring to a rolling boil.
• 11 in batches, spoon some of the dough into a collander over the pot of boiling liquid.
• 12 press the dough with a wooden spoon or a spatula to make to go through the holes in the collander and into the boiling liquid.
• 13 cook until they float (approx 1 minute) then remove with a slotted spoon to a serving dish or casserole (keep warm).
• 14 make sure to allow extra liquid to drain.
• 15 make batches until all the dough is used.
• 16 mix the parsley with the spaetzle and keep warm.
• 17 in a large nonstick pan, cook the kielbasa on a medium high heat.
• 18 cook for approx 4 minutes until browned on both sides.
• 19 remove.
• 20 add the carrots to the pan and cook until tender 2-4 minutes.
• 21 put the chard and the kielbasa back in the pan and heat while stirring until hot.
• 22 put the spaetzle on a serving dish and top with the hot kielbasa mixture.
• 23 serve with (if desired).