John Myers
Kale Spaetzle
The perfect kale spaetzle recipe with a picture and simple step-by-step instructions.
- 100 g Semola di Grano Duro (durum wheat flour)
- 350 g Wheat flour type 550
- 200 g Kale cooked out of the jar
- 0,5 tsp Salt
- 2 Pc. Eggs
- Weigh the kale out of the glass and chop in the blender or with the blender.
- For the flour I used Semola di Grano duro instead of the usual durum wheat semolina. Because it’s more or less the same and I had one in the house and not the other :-). It goes with the kale with the egg and salt. Mix with a mixing spoon. Since I didn’t know how “wet” the kale is, I left the water out for now. When I use eggs, I don’t throw the shells away right away, but put them into a batter to carefully dose the water. This time there were 4 eggshells of water that I had to add. Then the batter was right.
- Let stand for 10 min. Bring the water to a boil and season with salt. This time I used the spaetzle press to bring the dough into the boiling water as spaetzle. Wait until they swim up again and then skim them with the skimmer. Under no circumstances cook longer, otherwise they will become sticky. I never swirl spaetzle with hot water, then they combine better with the sauce afterwards.
- I knew spinach spaetzle. Since the spinach in the garden currently still suffers from short stature and the shopping options are currently limited (thanks to Corona 2020 I haven’t been for three weeks) I use kale. It is the one from my own garden that I awakened when I had harvested the bed. I have to say that it tastes better than spinach. I think the boiled kale from the glass has a very intense aroma. Working with nutmeg could also be exciting here.
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