Simmered Collard Greens with Cornmeal Dumplings
adapted by Sarah Farsh from epicurious.com August 30, 2012
- 1 large bunch collard greens, or dark leafy green of choice; chiffonade
- 32oz vegetable stock - More Than Gourmet is my favorite brand.
- 1 large yellow onion, diced
- 2 cups chickpeas, freshly cooked or an unsalted can
- 2 chipotle peppers in adobo sauce, chopped
- 2 - 3 cups water (depending how much soup you want)
- 2/3 cup whole wheat flour
- 1/3 cup organic yellow cornmeal flour
- 2 tbsp honey
- 1 tsp baking powder
- salt, pepper to taste
- 1/2 cup soy or non dairy milk of choice
In a soup pot, dry saute onions. Add in greens, beans, chipotle peppers, vegetable stock and water. Stir well and cover. Meanwhile, whisk together flour, cornmeal, honey, baking powder, salt and soy milk. With wet hands, or two spoons, roll rounded tablespoons of dough into balls. (This is a very sticky batter - don't expect them to come out like perfect balls; don't freak out - they will cook up and hold up once they drop into the boiling soup pot... Even if you just spoon them in little by little.) Once soup water starts to boil, gently place dumplings into soup. Cook, covered and undisturbed, over low heat until dumplings are puffed and cooked through, about 15 - 20min.