Vegetarian Collard Greens with Maple Cornbread Dumplings


Serves 4-6
Recipe courtesy of Michele Jacobson • Photography by Darby Kendall


Vegetarian Collard Greens with Maple Cornbread Dumplings


For 1 Batch(es)

For the Collard Greens

  • 3 quarts water
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon(s) sea salt
  • 1 teaspoon(s) smoked paprika
  • 1 teaspoon(s) smoked sea salt
  • 2 bunches collard greens, washed, de-stemmed and chopped
  • pepper, to taste

For the Dumplings

  • 1 cup(s) stone-ground cornmeal
  • 2 tablespoons flour
  • 1 teaspoon(s) baking powder
  • 1/2 teaspoon(s) salt
  • 1/2 cup(s) water
  • 2 teaspoons maple syrup

Vegetarian Collard Greens with Maple Cornbread Dumplings Directions

  1. Add all of the ingredients to a large pot and bring to a boil. Reduce the heat to simmer and cook, uncovered, for 45 minutes.
  2. After 45 minutes, proceed with making the dumplings and continue the recipe from there.
  3. For the dumplings:
  4. Prepare the dumpling mixture by stirring together the cornmeal and dry ingredients, then mix with the water and maple syrup.
  5. Bring the pot of collards to a medium boil and, with wet hands, form golf ball-size dumplings from the cornmeal mixture. Flatten each one slightly prior to placing it gently into the pot of greens.
  6. Lower the heat until the broth is just simmering and cook, covered, for another 20 minutes. Serve each bowl with collards, dumplings and broth.

Recipe notes

Find the non-vegetarian version of the recipe here.

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