Chard with Dumplings


I found this on – made a couple changes here and there and i have to i will be making this again!!!!

4 slices bacon, cooked crisp and crumbled
1 yellow onion, diced
6 garlic cloves, chopped
1 TBSP red pepper flakes
2 tsp chipotle powder
1 tsp salt
1/4 tsp black pepper
1 c chicken stock
2 bunches chard, tough stems removed, washed, and cut into bite-sized pieces

For the dumplings:
1 c all-purpose flour
1 tsp baking soda
1/4 tsp fine salt
1/2 c well-shaken buttermilk
2 TBSP unsalted butter, melted and cooled slightly

Place 3 TBSP of the bacon fat in a 12 inch skillet over medium heat. Add the onion, garlic, chiles, and measured salt and pepper and cook, stirring occasionally, until the onion is tender and beginning to brown, about 8 to 10 minutes.

Add the broth, increase the heat to high, and bring to a boil. Stir in the greens a handful at a time, adding more as they wilt, until they’re all in the pot. Cover with a tightfitting lid, reduce the heat to low, and simmer, stirring occasionally, until the tender, about 15 minutes. Taste and season with additional salt and pepper as needed.

For the dumplings:
When the greens are ready, place the flour, baking soda, sugar, and salt in a medium bowl and whisk to combine. Add the buttermilk and melted butter and stir until the flour mixture is moistened and a soft dough forms.

Drop the dough in heaping tablespoons about 1/2 inch apart into the simmering greens. Cover and simmer until the dumplings are cooked through and the tops are no longer sticky, about 12 to 15 minutes. Sprinkle the greens with the reserved bacon and serve immediately.

Serves 4.


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