Creamy Spaetzle with Kale and Mushrooms

10 oz dried spaetzle
1 lb baby Red Russian Kale
8 oz sliced crimini mushrooms
5 oz crumbled blue cheese
1 onion, halved and sliced
1-2 tablespoons butter
sea salt
freshly ground black pepper

Bring a large pot of salted water to boil. Add the spaetzle and kale. Cook according to package instructions, about 10-12 minutes until the spaetzle is tender.

Meanwhile, saute the onion and mushrooms until the onions are nearly caramelized. Add the drained spaetzle and kale, saute 1-2 minutes until well combined. Remove from heat and stir in cheese. Serve immediately.

My thoughts:

I love spaetzle but rarely make it at home. I found a big bag and thought I’d have to change that! The kale and mushroom makes it a full side dish and the cheese is an easy short cut to creamy flavor. A fun and quick(!) alternative to macaroni and cheese.

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