Vegetarian Collard Greens with Maple Cornbread Dumplings
Ingredients
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
Instructions
- 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.
- After 45 minutes, proceed with making the dumplings and continue the recipe from there.
For the dumplings:
- Prepare the dumpling mixture by stirring together the cornmeal and dry ingredients, then mix with the water and maple syrup.
- 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.
- Lower the heat until the broth is just simmering and cook, covered, for another 20 minutes. Serve each bowl with collards, dumplings and broth.
Notes
Photography by Darby Kendall
