1 cup all-purpose flour
1/4 cup milk
1 tsp garam masala
2 cups pork stock — I get it from when I make pork loins in the crock pot, but you can buy stock if you like, or use beef stock if you don’t do pork
2 Tbsp flour to thicken it
1/2 a medium white onion, chopped
2 Tbsp olive oil
1 container of fresh sliced mushrooms — one of those boxes that you can get at the supermarket in the produce aisle
1 bundle of chard, collard greens, turnip greens or some kind of dark, slightly bitter green — washed, stem and center vein removed, and cut into pieces about the side of your hand
Don’t use canned anything if you can at all avoid it. Canned vegetables are gorilla phlegm. I’m serious.
Directions for the spaetzle can be found here. Drain them and set them aside in a bowl while you do the following, and toss it occasionally to keep them from sticking to each other.
Heat up the pork stock in a small saucepan and whisk the 2 Tbsp of flour in it to thicken it up. A good way to do this and not get lumps is to mash up the flour in a teacup with a few tablespoons of stock until you have a smooth paste, then add the paste to the rest of the stock in the saucepan and moosh it up.
Get the biggest frying pan you have (no, bigger) with deep sides, and saute the chopped onion in the olive oil on medium heat. When it’s tender, add the mushrooms and saute them. When they’re tender, add the chard, stir the whole thing up, and let it fry for a few minutes.
Add the spaetzle. Stir it up so that the spaetzle is on the bottom and covered with the mushrooms and chard; that helps it saute a bit.
After about two minutes of idle stirring and sizzling, add the thickened pork stock and stir. Let this heat together for about a minute, stirring.
Turn off the heat, dump some into a bowl, and chow down.
This also saves and re-heats for lunch again really well. And you could probably stretch meat nicely with it. I might throw in some shredded pork or even, despite the fact that it’s made with pork gravy, a piece of shredded baked chicken breast.