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!
Deep sauté pan filled with homemade Spaetzle with Garlic Butter Mushrooms and Baby Kale.
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5 from 1 vote
Course Main Course, Side Dish
Cuisine German
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Calories 646kcal
Author Liren Baker

Ingredients

  • 2 1/4 cups all purpose flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • pinch ground nutmeg
  • 3 large eggs
  • 3/4 cup buttermilk
  • 3 tablespoons olive oil
  • 8 oz crimini mushrooms sliced
  • 5 tablespoons unsalted butter divided
  • 2 oz diced pancetta
  • 4 cloves garlic minced
  • 2 1/2 cups baby kale
  • kosher salt to taste
  • freshly ground pepper to taste

Instructions

  • 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.

Nutrition

Calories: 646kcal | Carbohydrates: 63g | Protein: 18g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 174mg | Sodium: 792mg | Potassium: 681mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4875IU | Vitamin C: 51.2mg | Calcium: 163mg | Iron: 4.8mg
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