Last Bite | Sage Spaetzle With Pork and Spinach - The Kansas City Star, Pete Dulin

Chef  Carl Thorne-Thomsen of  Story in Prairie Village frequently serves spaetzle, which translates from German as “little sparrow.” This small dumpling can be short and thin or small and button-shaped, depending on the tool used to form the noodle. 


To make spaetzle, combine  3/4 cup all-purpose flour and  1/8 teaspoon kosher salt in mixing bowl. Stir in  1 egg, 1 tablespoon plain yogurt, 1/4 cup milk and  4 fresh sage leaves, minced.

Bring lightly salted water to a boil in medium saucepan. Press thick batter through spaetzle maker (or through holes of a colander) into water. Retrieve spaetzle from water after a minute, toss with a little grapeseed or canola oil, and spread on a sheet pan to cool. 

Heat a large sauté pan and coat lightly with grapeseed or canola oil. Add  6 ounces (about 3/4 cup) pork shoulder (cut in 1/4-inch dice) and spaetzle to pan at the same time and brown lightly. Add  1 teaspoon minced garlic and  2 tablespoons minced onion. Sauté 1 minute. Add  1/2 cup chicken stock, 1 teaspoon lemon juice and  3 tablespoons butter. Cook until liquid reaches sauce consistency. Add  1/2 cupspinach leaves, reserving a few for garnish, and season with salt and pepper. Divide spaetzle between two plates. Garnish with reserved spinach leaves dressed lightly in olive oil and lemon juice.


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