Spaetzle with Garlic Butter Mushrooms and Baby Kale
Spaetzle with Garlic Butter Mushrooms and Baby Kale is pure comfort food, and a side dish that will go with just about everything. This German egg dumpling is so easy, you’ll be tempted to make these homemade noodles every day!
Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your eggs and buttermilk, you may find that your dough is too thick. If that is the case, add a little more buttermilk, about a tablespoon at a time, until the sticky dough is the consistency of a thick pancake batter. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.
Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander or sieve to drain.
Melt 2 tablespoons of butter in the olive oil in a deep sided sauté pan over low heat. Add the mushrooms, seasoning lightly with salt. Cook until the mushrooms are tender. Add the pancetta, garlic and remaining butter, and cook until the pancetta is crispy and the garlic is fragrant. Stir in the spaetzle and baby kale, and season to taste with salt and pepper. Serve immediately.