Real Recipes From Real Home Cooks ®

spinach spaetzle with peas and bacon

Recipe by
barbara lentz
beulah, MI

unique and delicious

yield 4 serving(s)
prep time 15 Min
cook time 10 Min
method Stove Top

Ingredients For spinach spaetzle with peas and bacon

  • 8 oz
    fresh spinach
  • salt
  • 1 1/2 c
  • 2
    eggs beaten
  • 1/2 tsp
    each nutmeg and white pepper
  • 2 Tbsp
    olive oil
  • 4 oz
  • 1 c
    frozen peas
  • 1/2 c
    chicken stock
  • 1/4 tsp

How To Make spinach spaetzle with peas and bacon

  • 1
    Get a large pot of water to a boil. Add enough salt to make it salty like the ocean. Get a bowl of ice ready. Add the spinach to the boiling water. Boil one minute. Drain and add to the ice to stop the cooking process. Drain and chop
  • 2
    Place the spinach in a food processor and process until it is pureed. Remove 1 cup of puree. Save the rest for another use should be close. In a bowl add the puree, eggs, flour, nutmeg and white pepper. Stir until it looks like pancake batter. If you have to some water do it to make it like the batter.
  • 3
    Bring another pot of water to a boil. With your spatzle maker drop the spatzle in batches in the boiling water. When the spatzle floats to the top remove with a slotted spoon and lay out on a baking sheet. Stir in the oil so they don't stick. keep cooking the spatzle until all is done.
  • 4
    Set the spatzle aside. Place a large skillet on over med high heat. Cook the bacon until crispy and remove and chop. In the same pan in the bacon grease add the spatzle. If you need to add more oil you can. Cook the spatzle to get it browned. Remove to a plate. Add the chicken stock and saffron. Scrap up bits on bottom of pan. Add the peas and cook until peas are warmed. taste and season with salt and pepper. Stir in the bacon
  • 5
    Mix the pea mixture with the spatzle and serve.

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