KIELBASA WITH SPAETZLE

Steps:

• Fill a large pot with water and add the garlic.
• Bring to a rolling boil.
• Add the chard and cook for 2 minutes.
• Drain, set the garlic and chard to one side.
• Combine, flour, thyme, baking powder, salt and pepper.
• Mince the garlic extremely finely or press through a press.
• Whisk the eggs and add garlic, milk and 3/4 c water.
• Add the flour stiring until just mixed.
• In a large pot, boil 4 qts water and add bouillon cube.
• Bring to a rolling boil.
• In batches, spoon some of the dough into a collander over the pot of boiling liquid.
• Press the dough with a wooden spoon or a spatula to make to go through the holes in the collander and into the boiling liquid.
• Cook until they float (approx 1 minute) then remove with a slotted spoon to a serving dish or casserole (keep warm).
• Make sure to allow extra liquid to drain.
• Make batches until all the dough is used.
• Mix the parsley with the spaetzle and keep warm.
• In a large nonstick pan, cook the kielbasa on a medium high heat.
• Cook for approx 4 minutes until browned on both sides.
• Remove.
• Add the carrots to the pan and cook until tender 2-4 minutes.
• Put the chard and the kielbasa back in the pan and heat while stirring until hot.
• Put the spaetzle on a serving dish and top with the hot kielbasa mixture.
• Serve with beer (if desired).