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Fricassee of Spaetzle and Swiss Chard

 

 

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Rainbow or Five-Colored Swiss Chard
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Fricassee of Spaetzle and Swiss Chard
Chef Jody Adams
Great Women Chefs:
Marvelous Meals and Innovative Recipes
from the Stars of American Cuisine
by Julie Stillman, 1996, Turner Publishing, Inc.

Alibris

Serves 4

Spaetzle:
3/4 cup unbleached all-purpose flour
1/4 cup milk
1 large egg
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/8 teaspoon baking powder
1/2 teaspoon chopped chives
1 tablespoon vegetable oil

Fricassee:
2 tablespoons unsalted butter
1/8 cup thinly sliced white onions
1/2 teaspoon chopped garlic
2 cups Swiss chard leaves cut
into 3/4-inch strips
3 tablespoons water
Salt and freshly ground black pepper
1 teaspoon fresh lemon juice
2 tablespoons grated Parmesan cheese

To make spaetzle:  In a medium-sized bowl, combine flour, milk, egg,
salt, ginger, and baking powder. Beat with a mixer until batter is smooth
and thick. Fold in the chives.
Meanwhile, bring a large pot of salted water to boil. With the side of a
spatula, push batter through a large-holed colander to form small irregular dumplings in the boiling water. Cook at a rolling boil until dumplings float
to the top. Drain, toss with oil, and spread out in single layer on a baking
sheet to cool.
To make fricassee:
  In a large skillet, heat butter. Add onions and cook
until tender, about 3 minutes. Add garlic and cook 2 more minutes. Add
Swiss chard and toss well. Add water and cook slowly until tender, about
10 to 15 minutes. Season with salt and pepper to taste. Add the Spaetzle
and toss until heated through. Toss with lemon juice and Parmesan.
Serve immediately.


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