Chickpea Spätzle with Shallots and Collard Greens

Ingredients:

• Olive oil
• 2 large shallots, chopped
• 2 large leaves of collard greens, stemmed and cut into ribbons
• 1  1/2 cup chickpea flour (non-Paleo)
• Salt and pepper to taste
• 1 pinch of nutmeg
• 1/2 cup almond milk
• 2 eggs 
• Chili flakes to taste

Directions:

1. In a large pan over medium low heat, heat a bit of olive oil and add the shallots.
2. Blanch the collard greens by placing them in a large pot of boiling water for 2-3 minutes. Remove them with a slotted spoon and then add them to the pan with the shallots. Keep the water boiling for the spätzle.
3. Turn your attention to the spätzle, but keep an eye on the pan so that the shallots don’t burn (turn the heat down to low if needed). 
4. In a medium bowl, whisk together the chickpea flour, salt, pepper, and nutmeg. 
5. In a separate bowl, whisk together the milk and eggs. whisk the almond milk mixture into the flour mixture.
6. Using a rubber spatula, press the batter through a slotted spoon or a colander (or a spätzle maker if you are fancy) and straight into the boiling water. 
7. Boil for 2-3 minutes, drain, and then add to the pan with the greens and shallots. 
8. Toss with a bit more olive oil, add the pinch of chili flakes, and then more salt and pepper if needed. 
9. Cook for a few minutes and then serve.

Veg/GF/DF

Borrowed from MyNameisYeh