Collard Greens with Cornmeal Dumplings

Collard Greens with Cornmeal Dumplings Recipe - American Cuisine

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Collard Greens with Cornmeal Dumplings is a classic Southern dish that combines hearty greens with savory dumplings for a comforting and satisfying meal.

History

This recipe has its roots in traditional Southern cooking, where collard greens are a staple vegetable and cornmeal dumplings are a popular addition to many dishes. The combination of tender greens and fluffy dumplings creates a dish that is both filling and flavorful.

Ingredients

0.25 cup of bacon drippings
1 small chopped white onion
1 chopped jalapeno pepper
1 ham hock
2 tsp of sugar
0.25 tsp of crushed red pepper
3 lb (1.36 kg) of cleaned and chopped fresh collard greens
2 tsp of seasoned salt
2 tsp of garlic powder
0.25 tsp of pepper

Dumplings

1 cup of cornmeal
0.25 cup of all-purpose flour
1 tsp of baking powder
0.5 tsp of salt
2 eggs
0.5 cup of milk
1 tbsp of melted bacon drippings

How to prepare

In a large pot, heat the drippings over medium-high heat.
Add the onion and jalapeno pepper, then fry until the onion is soft.
Add the meat and enough water to cover, then bring to a boil and reduce the heat to medium.
Cover and simmer for 1 hour.
Add the remaining ingredients and cook for 45 minutes more.
Check often and add water as needed to prevent scorching.
Simmer for 45 minutes.

Dumplings

Place the cornmeal in a large mixing bowl.
Sift together the flour, baking powder, and salt, then mix into the cornmeal.
Beat the eggs and combine with the cornmeal mixture.
Add the milk and drippings.
Using a large spoon, drop the batter onto the greens, then cover tightly and simmer for 10 minutes.

Variations

For a vegetarian version, omit the ham hock and use vegetable broth instead of water for cooking the greens.
Add diced tomatoes or bell peppers for extra flavor and color.
Experiment with different seasonings like smoked paprika or cayenne pepper for a spicy kick.

Cooking Tips & Tricks

Be sure to clean and chop the collard greens thoroughly to remove any tough stems.

- Adding a ham hock to the pot while cooking the greens adds a rich, smoky flavor to the dish.

- Keep an eye on the pot while the greens are simmering to ensure they don't scorch, adding water as needed to prevent sticking.

Serving Suggestions

Collard Greens with Cornmeal Dumplings can be served as a main dish with a side of cornbread or biscuits for a complete Southern meal.

Cooking Techniques

Simmering the greens with the ham hock infuses them with flavor and helps to tenderize the tough leaves.

- Dropping the dumpling batter onto the greens and covering the pot allows the dumplings to steam and cook through.

Ingredient Substitutions

If you don't have bacon drippings, you can use vegetable oil or butter as a substitute.

- Cornmeal can be replaced with corn flour or polenta for a similar texture.

Make Ahead Tips

The greens can be cleaned and chopped ahead of time and stored in the refrigerator until ready to cook. The dumpling batter can also be prepared in advance and kept covered in the fridge.

Presentation Ideas

Serve Collard Greens with Cornmeal Dumplings in a large serving bowl, garnished with chopped fresh herbs like parsley or chives for a pop of color.

Pairing Recommendations

This dish pairs well with other Southern favorites like fried chicken, macaroni and cheese, or black-eyed peas for a complete meal.

Storage and Reheating Instructions

Leftover Collard Greens with Cornmeal Dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Collard Greens with Cornmeal Dumplings contains approximately 300 calories.

Carbohydrates

Each serving of Collard Greens with Cornmeal Dumplings contains approximately 30 grams of carbohydrates.

Fats

Each serving of Collard Greens with Cornmeal Dumplings contains approximately 15 grams of fats.

Proteins

Each serving of Collard Greens with Cornmeal Dumplings contains approximately 10 grams of proteins.

Vitamins and minerals

Collard greens are a rich source of vitamins A, C, and K, as well as minerals like calcium and iron.

Alergens

This recipe contains dairy (milk) and wheat (flour), so it may not be suitable for those with allergies to these ingredients.

Summary

Collard Greens with Cornmeal Dumplings is a nutritious dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Collard Greens with Cornmeal Dumplings is a delicious and comforting dish that brings together the flavors of tender greens and fluffy dumplings for a satisfying meal that is sure to please.

How did I get this recipe?

The memory of discovering this recipe for the first time is a treasured one. It was a crisp autumn day, the leaves were turning shades of red and gold, and there was a chill in the air that made you want to cozy up with a warm meal. I was visiting my dear friend Margaret in her quaint little cottage in the countryside. Margaret was a fantastic cook, and I always loved spending time in her kitchen, watching her work her magic with pots and pans.

On this particular day, Margaret had decided to make a big pot of collard greens with cornmeal dumplings. I had never heard of such a dish before, but the savory aroma that filled the kitchen as she cooked was enough to make my mouth water. As I watched her chop the collard greens and mix up the cornmeal dumplings, I couldn't help but ask her for the recipe.

Margaret smiled and handed me a tattered old recipe card, explaining that she had learned how to make collard greens with cornmeal dumplings from her own grandmother many years ago. The recipe had been passed down through the generations, and Margaret was more than happy to share it with me.

I took the recipe card home with me and set to work recreating the dish in my own kitchen. The first time I made collard greens with cornmeal dumplings, it was a bit of a disaster. The dumplings were too doughy, and the collard greens were a bit overcooked. But I was determined to get it right, so I tried again. And again. And again.

After many attempts, I finally mastered the art of making collard greens with cornmeal dumplings. The collard greens were tender and flavorful, the dumplings light and fluffy. It quickly became one of my favorite dishes to make, especially on those chilly autumn days when a warm, comforting meal was just what was needed.

Over the years, I have made collard greens with cornmeal dumplings for family gatherings, potlucks, and dinner parties. It's always a hit, and I love sharing the recipe with anyone who asks. I like to think that each time I make the dish, I am keeping a little piece of Margaret's grandmother's legacy alive.

There is something special about recipes that have been passed down through generations. They carry with them a sense of history and tradition, connecting us to our ancestors and the past. I am grateful to Margaret for sharing her family recipe with me, and I will continue to make collard greens with cornmeal dumplings for years to come, passing it on to my own grandchildren someday.

So, the next time you find yourself craving a warm and comforting meal, why not give collard greens with cornmeal dumplings a try? I promise you won't be disappointed. And who knows, maybe you'll create your own treasured memory in the process, just like I did all those years ago.