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1
Fill a large pot with water and add the garlic.
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2
Bring to a rolling boil.
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3
Add the chard and cook for 2 minutes.
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4
Drain, set the garlic and chard to one side.
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5
Combine, flour, thyme, baking powder, salt and pepper.
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6
Mince the garlic extremely finely or press through a press.
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7
Whisk the eggs and add garlic, milk and 3/4 c water.
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8
Add the flour stiring until just mixed.
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9
In a large pot, boil 4 qts water and add bouillon cube.
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10
Bring to a rolling boil.
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11
In batches, spoon some of the dough into a collander over the pot of boiling liquid.
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12
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.
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13
Cook until they float (approx 1 minute) then remove with a slotted spoon to a serving dish or casserole (keep warm).
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14
Make sure to allow extra liquid to drain.
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15
Make batches until all the dough is used.
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16
Mix the parsley with the spaetzle and keep warm.
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17
In a large nonstick pan, cook the kielbasa on a medium high heat.
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18
Cook for approx 4 minutes until browned on both sides.
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19
Remove.
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20
Add the carrots to the pan and cook until tender 2-4 minutes.
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21
Put the chard and the kielbasa back in the pan and heat while stirring until hot.
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22
Put the spaetzle on a serving dish and top with the hot kielbasa mixture.
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23
Serve with beer (if desired).
