Chef Carl Thorne-Thomsen of Story in Prairie Village frequently serves spaetzle, which translates from German as “little sparrow.” This small dumpling can be short and thin or small and button-shaped, depending on the tool used to form the noodle.
To make spaetzle, combine 3/4 cup all-purpose flour and 1/8 teaspoon kosher salt in mixing bowl. Stir in 1 egg, 1 tablespoon plain yogurt, 1/4 cup milk and 4 fresh sage leaves, minced.
Bring lightly salted water to a boil in medium saucepan. Press thick batter through spaetzle maker (or through holes of a colander) into water. Retrieve spaetzle from water after a minute, toss with a little grapeseed or canola oil, and spread on a sheet pan to cool.
Heat a large sauté pan and coat lightly with grapeseed or canola oil. Add 6 ounces (about 3/4 cup) pork shoulder (cut in 1/4-inch dice) and spaetzle to pan at the same time and brown lightly. Add 1 teaspoon minced garlic and 2 tablespoons minced onion. Sauté 1 minute. Add 1/2 cup chicken stock, 1 teaspoon lemon juice and 3 tablespoons butter. Cook until liquid reaches sauce consistency. Add 1/2 cupspinach leaves, reserving a few for garnish, and season with salt and pepper. Divide spaetzle between two plates. Garnish with reserved spinach leaves dressed lightly in olive oil and lemon juice.