Spaetzle, known as “little sparrows,” is a German-style noodle traditionally made with flour and eggs. With an abundance of turnip greens, let’s add them to the batter! Here’s the process:

Blanch the greens and squeeze them to get rid of excess water. Refill blanching pot and start it heating so you can boil your spaetzle. Place one bunch of blanched greens in a food processor, blender or large bowl and an immersion blender. Add 2 large eggs, 1 tsp. of salt, and ¼ cup chicken broth, milk, or water. Blend to purée then add flour until you have a thick batter. The amount of flour can vary depending on the amount of moisture in your greens. I added about 1 cup.

Now the fun begins! Use something with about 1/4” holes. (cheese grater, spoon or food mill) Place over boiling water. (Salt the water as you would when making pasta.) Put ¼ cup or so of the batter on your implement of choice. Use a spatula to squish the batter through the holes and into the boiling water. Boil the spaetzle until they float to the surface of the water and skim them out. You can place them in a bowl of ice water (for use later) or just add them to a skillet with olive oil or butter. Repeat the process until you use up all of the batter.

Serve the spaetzle with garlic, cheese, or any other topping you would like. If you chilled them, they can be laid out on parchment to dry and frozen to later be reheated in a skillet with oil or added to soups. 

This recipe can also be used with other blanched greens.