SOUTHERN COLLARDS WITH CORNMEAL DUMPLINGS
This easy collard greens with cornmeal dumplings recipe from Paula Deen is a favorite Southern side dish. Ingredients include smoked turkey necks, collards and chicken broth. Prep time is only 10 minutes and cooking time is about 10 minutes.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- For the collards: In a large pot, combine the turkey wings, broth, hot sauce (add more if you desire) and House Seasoning; simmer for 20 minutes. Add the collards and cook, stirring occasionally, until they are tender, about 20 minutes more. Stir in the butter. Using a slotted spoon or tongs, remove the turkey wings and discard. Transfer the collards to individual serving bowls, cover them with foil and keep warm. Reserve 1/2 cup of the liquid for the dumplings and reserve the rest of the cooking liquid in the pot.
- For the dumplings: Combine the cornmeal, flour, onions, salt and pepper in a bowl. Stir in the 1/2 cup reserved collard liquid into the dry ingredients until just combined to form a thick batter.
- Bring the collard broth back up to a boil and drop the dumpling batter into it, 1 teaspoon at a time. Simmer until cooked through, 20 to 25 minutes. Cook's Note: Do not use a spoon to stir. Gently shake the pot back and forth. Using a spoon will tear the dumplings apart.
- Transfer the dumplings to the bowls of collards. Spoon some of the broth over the collards and dumplings and serve hot.
COLLARD GREENS WITH CORNMEAL DUMPLINGS
Provided by wings4Christ
Time 3h
Yield 4
Number Of Ingredients 18
Steps:
- For Greens: In a large pot, heat drippings over med-high heat. Add onion and jalapeno pepper. Fry until onion is soft. Add meat and enough water to cover; bring to a boil. Reduce heat to medium. Cover and simmer 1 hour. Add remaining ingredients and cook 45 minutes more. Check often and add water as needed to prevent scorching. Simmer an additional 30 to 45 minutes or until greens are tender. For Dumplings: Place cornmeal in a large mixing bowl. Sift together flour, baking powder, and salt; mix into cornmeal. Beat eggs and combine with cornmeal mixture. Add milk and drippings. Using a large spoon, drop the batter onto greens. Cover tightly and simmer for 5 to 10 minutes or until done.
SIMMERED GREENS WITH CORNMEAL DUMPLINGS
Provided by Edna Lewis
Categories Leafy Green Vegetable Side Kwanzaa Bacon Cornmeal Winter Collard Greens Mustard Greens Simmer Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 (side dish) servings
Number Of Ingredients 9
Steps:
- Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
- Discard any coarse stems from greens and coarsely chop leaves.
- Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
- Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. Stir in milk until just combined. Let dough stand 5 minutes.
- With wet hands, roll rounded tablespoons of dough into balls.
- Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.
COLLARD GREENS AND CORNMEAL DUMPLINGS
Collard greens are a common dish in many African American households, and are especially important during New Year's celebrations. In folklore, the greens represent dollar bills, and the more you eat, the more money you'll have in the new year. In this version, adapted from "Jubilee: Recipes from Two Centuries of African American Cooking," by Toni Tipton-Martin, cornmeal dumplings simmer with the greens in a smoky stock. The dough is made using that rich potlikker and then added towards the end of cooking so the dumplings don't become soggy. This combination of greens and dumplings parallels the West African pairing of soups and stews with fufu, an accompaniment traditionally made from pounded yam, cassava or other starch. This is delicious on its own, but even better with black-eyed peas and rice.
Provided by Kayla Stewart
Categories vegetables, main course, side dish
Time 4h
Yield 6 servings
Number Of Ingredients 18
Steps:
- Make the stock: In a large heavy stockpot, bring 3 quarts water, the smoked meat, onions, celery, carrots, garlic, peppercorns and bay leaves to a boil. Reduce the heat to maintain a simmer, and simmer, partially covered, until the flavors are well blended, about 2 hours.
- Remove the meat from the broth. When cool enough to handle, pull the meat off the bones (discard the skin, fat, and bones). Chop the meat and reserve for another use. (The meat can be refrigerated in an airtight container for up to 1 week.) Use a fine-mesh sieve to strain the stock into a container. Refrigerate the stock until the fat floats to the top or skim the fat using a fat separator or spoon to use immediately. For chilled stock, use a slotted spoon to skim off the fat and discard. Pour out 6 cups stock to use; reserve the rest for another use in the refrigerator for up to 5 days or in the freezer for up to 1 month.
- Make the collards: In a medium saucepan, bring the 6 cups stock, the onion and garlic to a boil over high heat. Reduce the heat to maintain a simmer, cover and simmer while preparing the greens.
- Thoroughly wash the collards and trim away the stems, if desired. Discard the stems or coarsely chop. Stack 2 or 3 leaves on a cutting board and roll tightly into a log. Slice the greens crosswise into 1/4-inch-wide ribbons. Place the greens and stems, if using, and the chiles in the broth and return to a simmer. Cook, covered, about 1 1/2 hours for very tender greens; you may cook them for less time if you have young greens or prefer greens with more chew. Season to taste with salt and black pepper.
- About half an hour before the collards are done, prepare the dumplings: In a medium bowl, whisk together the flour, cornmeal, baking powder, sugar and salt. In a small saucepan, melt the butter over medium-low heat. Spoon out 1/2 cup of the potlikker from the collards and add to the butter. Remove from the heat and stir it into the dry ingredients, adding more potlikker 1 tablespoon at a time if needed for the dough to come together into a mass. Let stand 5 minutes. When cool enough to handle, use wet fingertips to shape the dough into 6 round dumplings.
- During the last 15 minutes of the collards' cooking time, carefully drop the cornmeal dumplings into the pot with the greens, making sure the dumplings are submerged in the potlikker. Cover the pot and simmer until the dumplings are cooked through, 10 to 15 minutes. Serve the greens and dumplings in bowls with plenty of potlikker.
MIXED-GREENS AND SAUSAGE SOUP WITH CORNMEAL DUMPLINGS
Provided by Melissa Clark
Categories Soup/Stew Leafy Green Sauté High Fiber Dinner Lunch Sausage Cornmeal Turnip Winter Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 21
Steps:
- For dumplings:
- Line rimmed baking sheet with plastic wrap. Whisk first 5 ingredients in medium bowl. Stir in milk and butter, then green onions. Let stand at least 1 hour and up to 2 hours. Using wet hands, shape mixture, 1 tablespoon at a time, into 18 dumplings, arranging on sheet. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For soup:
- Heat oil in large pot over medium heat. Add onion, garlic, bay leaves, and thyme. Sauté until onion is tender, about 5 minutes. Add sausage; sauté until fat renders, 3 to 4 minutes. Add broth, tomatoes with juice, hot sauce, and allspice; bring to simmer, stirring occasionally. DO AHEAD: Can be made 1 day ahead. Chill uncovered until cold, then cover and keep chilled. Return to simmer before continuing.
- Add greens to simmering soup. Cook greens uncovered 10 minutes, stirring occasionally. Drop in dumplings. Cover; reduce heat to low. Simmer until dumplings are tender and cooked through, 20 to 25 minutes. Season soup with salt and pepper. Ladle soup and dumplings into bowl.
MUSTARDS & CORNMEAL DUMPLINGS
Make and share this Mustards & Cornmeal Dumplings recipe from Food.com.
Provided by mightyro_cooking4u
Categories Collard Greens
Time 11h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Wash and cut up greens. In a large pot, bring 3 c water to a boil. If you wish, add ham hocks or pig tails for seasoning. Cook greens for about 45 minutes. Add an additional 3 c water. Bring to a boil for 10 minutes. Make dumplings by combining cornmeal, flour, baking powder and salt in a medium bowl. Slowly pour in warm milk (warm water can be added if milk is not available) Stir between additions. Dough should be slightly moist but not soupy. Scoop up mixture in large spoon. Shape into a small biscuit with finger tips. Drop dumplings on top of the greens and reduce heat to simmer. Cover and steam for 30 minutes or until dumplings are done. Use a dome lid to encourage steam.
Nutrition Facts : Calories 97.5, Fat 1.4, SaturatedFat 0.6, Cholesterol 2.9, Sodium 1027.2, Carbohydrate 19.1, Fiber 1.3, Sugar 0.1, Protein 2.7
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