Kielbasa With Spaetzle And Swiss Chard Recipes

PASTA WITH KIELBASA AND SWISS CHARD

Steps:

• Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
• Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
• Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

SWISS CHARD WITH ONIONS & GARLIC

Steps:

• In a 6-qt. stockpot, heat oil over medium-high heat. Add onions; cook and stir until tender. Add garlic; cook 1 minute longer., Add vinegar, stirring to loosen any browned bits from pot. Add remaining ingredients; cook 4-6 minutes or until chard is tender, stirring occasionally.

SWEET AND SPICY GARLIC KIELBASA WITH SAUTEED HERB SPAETZLE

Steps:

• Mix flour, basil, parsley, garlic salt, and pepper together in a large bowl, and make a well in the center of the mixture.
• Whisk eggs and 1 cup water together in a medium bowl. Pour into the well in the flour. Stir until well combined; spaetzle dough will be thick and sticky.
• Bring remaining 4 cups water to a boil in a pot over high heat; add salt.
• Meanwhile, place spaetzle dough onto a cutting board. Slice off tiny dollops of dough, about the size of a pretzel stick, using a sharp knife. Drop into boiling water and cook until they float to the top of the pot, 1 to 2 minutes. Transfer dollops to a bowl using a slotted spoon. Set aside.
• Melt butter in a large frying pan over medium-high heat. Add brown sugar, garlic, and cayenne and stir until sugar is melted, about 1 minute. Add kielbasa and cooked spaetzle to butter mixture; stir over medium-high heat until kielbasa is warmed, 4 to 5 minutes.

SPAETZLE WITH KIELBASA AND CARAMELIZED ONIONS

Steps:

• In a large skillet over medium-high heat, lightly brown the kielbasa until golden, about 5 minutes. Transfer to a plate. Melt the butter in the skillet. Stir in the onion and thyme, and stir briefly to coat the onion with butter. Cook onion, without stirring, until dark brown, about 5 minutes. Add a pinch of salt and cook on low heat until very soft and caramelized, 20 to 30 minutes. Stir in 2 tablespoons water and scrape up any browned bits from the bottom of the pan. Transfer onion to a bowl.
• Bring a large pot of salted water to a boil. In a large bowl, combine the flour, 1 teaspoon salt and the nutmeg. In a separate bowl, whisk together the eggs and milk. Pour the egg mixture into the flour mixture and stir well. The batter should be fairly wet, with a consistency slightly thicker than pancake batter.
• Spread a clean dish towel flat on a work surface adjacent to the stove. Working over the pot of boiling water, press dough through a spaetzle maker or use a rubber spatula to push it through a colander with holes at least 1/4-inch wide. Drop dough into the water. When dumplings rise to the surface, use a slotted spoon to transfer to the towel.
• Heat the oven to 375 degrees. Toss the spaetzle and kielbasa in the bowl with the onions, and add 1 1/2 cups cheese and the pepper. Spread into a 2-quart gratin dish. Sprinkle the top of the casserole with the remaining 1/2 cup cheese. Bake until golden and bubbling, 25 to 30 minutes.

KIELBASA WITH SPAETZLE

Steps:

• Fill a large pot with water and add the garlic.
• Bring to a rolling boil.
• Add the chard and cook for 2 minutes.
• Drain, set the garlic and chard to one side.
• Combine, flour, thyme, baking powder, salt and pepper.
• Mince the garlic extremely finely or press through a press.
• Whisk the eggs and add garlic, milk and 3/4 c water.
• Add the flour stiring until just mixed.
• In a large pot, boil 4 qts water and add bouillon cube.
• Bring to a rolling boil.
• In batches, spoon some of the dough into a collander over the pot of boiling liquid.
• 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.
• Cook until they float (approx 1 minute) then remove with a slotted spoon to a serving dish or casserole (keep warm).
• Make sure to allow extra liquid to drain.
• Make batches until all the dough is used.
• Mix the parsley with the spaetzle and keep warm.
• In a large nonstick pan, cook the kielbasa on a medium high heat.
• Cook for approx 4 minutes until browned on both sides.
• Remove.
• Add the carrots to the pan and cook until tender 2-4 minutes.
• Put the chard and the kielbasa back in the pan and heat while stirring until hot.
• Put the spaetzle on a serving dish and top with the hot kielbasa mixture.
• Serve with beer (if desired).

PASTA WITH KIELBASA AND SWISS CHARD

Steps:

• Cut out center ribs and stems from chard, then thoroughly wash, along with leaves, in several changes of cold water. Cut ribs and stems crosswise into 1/4-inch-thick pieces and coarsely chop leaves.
• Cook kielbasa in oil in a 5-quart heavy pot over moderately high heat, stirring occasionally, until golden, 2 to 3 minutes. Transfer with a slotted spoon to a bowl. Cook chard ribs and stems with salt in fat remaining in pot over moderate heat, stirring occasionally, 3 minutes. Add garlic and cook, stirring, 1 minute. Add chard leaves, water, and red-pepper flakes and simmer, partially covered, until chard stems are tender, about 5 minutes. Remove lid and stir in kielbasa.
• Cook pasta in a large pot of boiling salted water until al dente, then reserve 1/2 cup pasta-cooking water and drain pasta in a colander. Add pasta to chard mixture with cheese and salt to taste and toss until combined well. Thin with some of reserved pasta water if necessary.

KIELBASA WITH SPAETZLE AND SWISS CHARD

Steps:

• Cook spaetzle according to package directions. Reserve one cup of cooking water and drain. Separate Swiss chard ribs from leaves. Slice ribs into 1/2" pieces (about 1 cup). Slice leaves into ribbons (about 8 cups). Heat oil in large sauté pan over medium heat. Add kielbasa and cook until browned on both sides. Transfer to a paper towel to drain. Add onions and chard ribs to same pan. Cook until softened - 3-4 minutes. Add garlic and cook 1 minute. Deglaze with white wine and reduce until evaporated. Add broth and chard leaves and season with pepper flakes. Bring mixture to a simmer. Cook uncovered until the chard wilts and broth is reduced -- 3-4 minutes. Stir in kielbasa, spaetzle and grated Parmesan. Add as much reserved cooking water as desired. Serve garnished with more shaved Parmesan.