Best 8 Spinach Spaetzle With Bacon And Sage Recipes

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Spinach spaetzle is a delicious and colorful dish that combines the flavors of fresh spinach, crispy bacon, fragrant sage, and tender spaetzle. This recipe is perfect for a quick and easy meal that can be enjoyed for breakfast, lunch, or dinner. The combination of textures and flavors makes this dish a hit with people of all ages, and it is sure to become a favorite in your household.

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SPINACH SPAETZLE WITH BACON AND SAGE



Spinach Spaetzle With Bacon and Sage image

Spaetzle, the delicious little German dumplings (sometimes called batter noodles), are easy to make, though it takes a bit of practice. I prefer to form them with a soup spoon, flicking tiny half-moons of batter one-by-one into the pot, or to put the batter on a board and cut off thin strips of batter with a wet knife. Many cooks use a special spaetzle-making tool that forces squiggles of the batter into a pot of boiling water. Others push the batter through the holes of a colander, but for this you need to make a slightly wetter batter. These are green spaetzle, made with spinach purée, sizzled with bacon and sage leaves. (Instead of spinach, you could add chopped herbs, but plain spaetzle are divine, too.) Spaetzle take only moments to cook and can be prepared in advance, then sautéed in butter to serve.

Provided by David Tanis

Categories     dinner, pastas, main course, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 11

5 ounces baby spinach leaves or equivalent quantity of larger leaves
4 eggs
4 egg yolks
Salt
1/4 teaspoon grated nutmeg
1/4 teaspoon black pepper
3 1/4 cups all-purpose flour
4 ounces bacon or pancetta, cut crosswise into thin lardons
4 tablespoons butter
12 fresh sage leaves
Grated Parmesan

Steps:

  • Drop spinach leaves into boiling water to blanch, then transfer to a bowl of ice water to cool. Drain spinach and squeeze dry. Put cooked spinach in a blender or food processor with the eggs and yolks and blitz briefly to make a green purée. (Alternatively, finely chop the spinach and stir together with beaten eggs and yolks.)
  • Put spinach in a mixing bowl or the bowl of a stand mixer. Add 1/2 teaspoon salt, the nutmeg and the pepper. Beat in flour and 3/4 cup cold water to make a wet, sticky batterlike dough. Beat for 5 minutes, until lump free. If the mixture seems too stiff, beat in a few more tablespoons cold water. (If using a spaetzle tool, thin the batter to a more runny consistency.) Leave batter to rest at room temperature, covered, for 15 minutes.
  • Prepare an ice-water bath. Bring a large wide pot of well-salted water to a boil. Stand close to the pot with the bowl of dough in one hand and a soup spoon in the other. With the edge of the spoon, grab thin slivers of dough approximately 1 inch long, dropping them one by one into the boiling water. (Cook a dozen or so at a time.) Let the spaetzle cook for 1 minute or so, until they rise to the surface. Remove with a skimmer and immediately cool in ice water. Continue until all batter is used. Drain cooked spaetzle and blot dry. (The recipe may be prepared up to this point several hours before serving.)
  • Just before serving, set a large wide skillet over medium-high heat. Add bacon and let it render without browning much, about 2 minutes. Pour off fat and leave bacon in pan. Add butter and let it foam, then add sage leaves and let sizzle for 30 seconds. Add cooked spaetzle and sauté, stirring with a wooden spoon until heated through and lightly browned. Transfer to a warm serving bowl. Serve immediately with grated Parmesan.

Nutrition Facts : @context http, Calories 476, UnsaturatedFat 10 grams, Carbohydrate 55 grams, Fat 21 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 9 grams, Sodium 371 milligrams, Sugar 1 gram, TransFat 0 grams

SPINACH SPAETZLE



Spinach Spaetzle image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Puree a 10-ounce package thawed frozen spinach (squeezed dry), 1/2 cup milk, 2 eggs, 3/4 teaspoon salt and a pinch of nutmeg until smooth. Combine with 1 3/4 cups flour in a bowl. Transfer to a cutting board; use the back of a knife to scrape off small strips of dough. Boil 2 to 3 minutes. Remove with a slotted spoon and toss with butter, a splash of cooking water, salt and pepper.

SAUTEED SPINACH WITH BACON, GARLIC AND THYME



Sauteed Spinach with Bacon, Garlic and Thyme image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 6 servings

Number Of Ingredients 7

4 strips bacon, diced
2 cloves garlic, very thinly sliced
2 tablespoons fresh thyme leaves
Pinch red pepper flakes
2 pounds fresh spinach
Kosher salt and freshly ground black pepper
2 tablespoons balsamic vinegar

Steps:

  • Cook the bacon in a large skillet over medium-high heat until crisp, about 5 minutes. Add the garlic, thyme and red pepper flakes and cook until just fragrant, about 30 seconds. Add the spinach and some salt and pepper, and cook, tossing, until the spinach is wilted, about 2 minutes. Add the balsamic vinegar and stir to combine. Serve hot or at room temperature.

BACON ONION SPAETZLE



Bacon Onion Spaetzle image

Food Network, $40 a Day - Jackson Hole, WY; recipe courtesy Roger Freedman. Side note: In Switzerland it is common to add Raclette or Gruyere cheese to this dish (referred to as Alpine Macaroni).

Provided by swissms

Categories     Pork

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 eggs, lightly beaten
1 cup milk
1/4 lb smoked bacon, diced
1 yellow onion, chopped
1 tablespoon olive oil
chopped fresh parsley leaves, for garnish
kosher salt & freshly ground black pepper

Steps:

  • In a medium bowl, combine the flour, salt, and nutmeg. In a separate bowl, combine the eggs and milk. Add the egg mixture to the dry ingredients and stir until smooth; let stand for 30 minutes. Press the batter through a sieve into boiling salted water. Cook about 1 minute. Drop cooked spaetzle into ice water. Drain spaetzle and set aside.
  • In a skillet, cook the bacon over medium heat until golden, about 4 to 5 minutes. Add onions and cook until soft, about 4 to 5 minutes. In a separate skillet, saute the cooked spaetzle in the oil until golden. Add the bacon mixture, season as needed with salt and pepper, and garnish with chopped fresh parsley.

Nutrition Facts : Calories 515.1, Fat 21.7, SaturatedFat 7.1, Cholesterol 179.2, Sodium 885.8, Carbohydrate 53.8, Fiber 2.2, Sugar 1.5, Protein 24

SPINACH AND MUSHROOM SOUP WITH SPAETZLE



Spinach and Mushroom Soup with Spaetzle image

This recipe is a nod to my German heritage with a fabulous herbed spaetzle. Simple enough to be comforting on cold days, but easy to modify as well.

Provided by thedailygourmet

Categories     Mushroom Soup

Time 45m

Yield 4

Number Of Ingredients 17

1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon dried oregano
¼ teaspoon dried marjoram
¼ teaspoon dried parsley
¼ teaspoon dried chives
⅛ teaspoon dried dill weed
⅛ teaspoon ground black pepper
2 large eggs
½ cup milk
1 tablespoon German or deli-style mustard
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, diced
4 ounces sliced fresh mushrooms
1 quart chicken broth
1 (8 ounce) package fresh spinach, shredded

Steps:

  • Whisk flour, salt, oregano, marjoram, parsley, chives, dill, and pepper together in a large bowl.
  • Whisk milk, eggs, and mustard together in a small bowl. Gradually mix in flour mixture until just combined.
  • Bring a large pot of salted water to a boil over medium heat. Place a spaetzle maker over the boiling water and pour spaetzle dough into the slider basket. Run the basket back and forth until bits of dough fall into the boiling water. Boil spaetzle until firm, 2 to 3 minutes. Drain.
  • Melt butter in a Dutch oven over medium heat. Add olive oil, then onion. Sweat the onion for 3 to 4 minutes. Add mushrooms and saute until slightly browned, about 5 minutes. Add spaetzle and stir to combine. Cook until spaetzle is heated through and crispy in spots, 3 to 5 minutes.
  • Add chicken broth and bring to a simmer. Stir in spinach and cook until wilted, 1 to 2 minutes. Serve immediately.

Nutrition Facts : Calories 326.5 calories, Carbohydrate 44.8 g, Cholesterol 108.1 mg, Fat 10.7 g, Fiber 3.3 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 1411.6 mg, Sugar 4.6 g

SPAETZLE IN SAGE BROWN BUTTER



Spaetzle in Sage Brown Butter image

This side is served with duck, roast pork or Cornish game hens. This is so tasty, easy and very quick! I do have a Spaetzle maker but if you don't use a grater or a slotted spoon.

Provided by Rita1652

Categories     German

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

3/4 cup whole milk, cold
3 large eggs
1/4 teaspoon ground nutmeg
1 teaspoon salt
2 cups all-purpose flour
1/2 cup unsalted butter
4 fresh sage leaves, Chiffinod
2 fresh sage leaves
1 onion, diced

Steps:

  • Bring large pot of salted water to boil.
  • Combine milk, eggs, and nutmeg in processor; blend until smooth, about 30 seconds. Add salt and flour pulsing until batter is just smooth, about 30 seconds (batter will be very thick and sticky).
  • Working in batches, pour batter through slotted spoon or grater held above boiling water, pressing with spatula to form strands. Stir gently to prevent sticking. Simmer until spaetzle float to surface, then continue cooking 1 minute longer.
  • Using slotted spoon, transfer spaetzle to large buttered baking dish. (Can be made 2 hours ahead. Let stand at room temperature.).
  • Cook butter & sage in heavy large skillet over medium heat until golden brown, about 3 minutes. Add spaetzle and toss until heated through. Season to taste with salt and pepper.
  • Divide among plates.
  • Garnish with fresh sage.
  • Optional: Sauteed 1 small onion diced in the butter.

SAUTEED SPINACH WITH BACON



Sauteed Spinach with Bacon image

The bacon gives a nice salty crunch and flavor to this side dish of spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 20m

Number Of Ingredients 4

2 slices bacon (about 2 ounces total), cut crosswise into 1/2-inch strips
3 bunches flat-leaf spinach (about 2 pounds total), thick stems removed, well washed and dried
Coarse salt and ground pepper
2 teaspoons white-wine vinegar

Steps:

  • In a large skillet over medium heat, cook bacon until crispy, 5 to 8 minutes. With a slotted spoon, remove bacon, leaving fat in skillet; drain on a paper towel. Set aside.
  • Increase heat to high; fill skillet with as much spinach as will fit. Season with salt and pepper. Cook, tossing spinach and adding more as it wilts (it may take up to 2 minutes to fit it all). Continue to cook until tender, 1 to 3 minutes.
  • Tilt skillet to drain water from spinach (using slotted spoon or a spatula to hold spinach back). Mix in vinegar; season with salt and pepper. Serve sprinkled with crispy bacon.

HERBED SPAETZLE AND SPINACH



Herbed Spaetzle and Spinach image

These tiny dumplings are surprisingly easy to make.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 10

2 1/2 cups all-purpose flour
Salt and freshly ground pepper
1/2 teaspoon freshly grated nutmeg
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme leaves
1 tablespoon minced fresh parsley
2/3 cup milk
5 large eggs
6 1/2 tablespoons olive oil
1/2 bunch spinach (about 1 pound), washed thoroughly and stems removed

Steps:

  • Whisk together flour, 1 teaspoon salt, 1/8 teaspoon pepper, nutmeg, and herbs in a large bowl. In another bowl, beat the milk, eggs, and 5 tablespoons olive oil. Whisk into flour mixture until smooth.
  • In a large pot, bring 6 quarts of water to a boil; add 1 tablespoon salt. Fill a potato ricer fitted with a 1/4-inch-hole attachment with batter and push it through into the boiling water, or use a colander, pushing batter through with a rubber spatula. Cook spaetzle until it floats to the top, about 30 seconds. Drain spaetzle in colander.
  • Heat remaining 1 1/2 tablespoons olive oil in a skillet over medium high heat. Add spinach and saute until it starts to wilt. Add spaetzle, season with salt and pepper, and cook until hot. Serve immediately.

Tips for Making Spinach Spätzle with Bacon and Sage

- Use fresh, tender spinach for the best flavor. - If you don't have a spätzle maker, you can use a potato ricer or a colander with large holes to create the spätzle dough. - Make sure the water is boiling before adding the spätzle dough. - Cook the spätzle until it floats to the top of the water, then remove it with a slotted spoon. - Use good quality bacon for the best flavor. - Cook the bacon until it is crispy, then remove it from the pan and set aside. - Use fresh sage leaves for the best flavor. - Add the spätzle, bacon, and sage to a pan with butter and cook until heated through. - Serve the spätzle with grated Parmesan cheese and a green salad.

Conclusion

Spinach spätzle with bacon and sage is a delicious and easy-to-make dish that is perfect for a weeknight meal. The spätzle is light and fluffy, the bacon is crispy and flavorful, and the sage adds a touch of earthiness. This dish is sure to please everyone at the table.

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