Collard Green Spätzle
by Executive Chef/Owner Chef David Bancroft at Acre in Auburn, Alabama.
INGREDIENTS
- 415 g. AP flour
- 10 g. kosher salt
- 5 g. pepper
- 4 g. nutmeg
- 100 g. collard leaves
- 235 g. buttermilk
- 2 ea. whole eggs
DIRECTIONS
- Add raw collards and buttermilk to Vitamix. Blend until completely smooth. Add all ingredients to stand mixer with paddle attachment.
- Bring dough together but don’t overmix.
- Bring large pot to boil with ice bath ready. Push dough through holes of perforated hotel pan directly into boiling water. Work in small batches.
- Remove spaztle and shock in ice water. We serve our dish garnished with fresh collards, lemon peel, pecans, and grated duck egg bottarga.
Find out more about Executive Chef David Bancroft at his Chef’s Roll profile.
