Kielbasa With Spaetzle - cooking recipe

Ingredients

5 cloves garlic
1 1/2 lbs chard leaves, cleaned and trimmed
1 chicken bouillon cube
3 cups flour
1 teaspoon dried thyme
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
3 eggs
3/4 cup milk
3/4 cup water
1 tablespoon chopped fresh parsley
1 lb kielbasa, cut into 1/2 inch slices on the diagonal
3 carrots, peeled and cut into very thin diagonal slices
water, for boiling

Preparation

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).