Kale Dumplings

Total Time: 25 mins Preparation Time: 20 mins Cook Time: 5 mins

Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 bunch kale
• 1/4 water
• 1/3 cup 2% chobani greek yogurt
• 1 egg
• 1 teaspoon baking powder
• 2/3 cup whole wheat flour
• 1/2 cup grated parmesan cheese
• 3/4 cup shredded low fat mozzarella
• salt and pepper

Recipe

• 1 chop stems off the kale and discard. finely chop the leaves and remaining stems.
• 2 heat 2 tbsp of olive oil in a large pot.
• 3 add the garlic and sautee for 2-3 minutes.
• 4 add the 1/4 cup of water and kale, stir. place the lid on the pot and let simmer for 1-2 minutes, until kale is soft. if necessary, cover the pot and let simmer for another 1-2 minutes.
• 5 drain the kale and pat dry. place in a large bowl.
• 6 add egg, yogurt, mozarella and parmesean cheese and stir.
• 7 in a small bowl combine flour and baking powder.
• 8 pour flour mixture into the large bowl with kale and cheese. stir all ingredients together. add a dash of salt and pepper for seasoning.
• 9 place a large pot of water on medium-high heat and bring to a boil.
• 10 refrigerate until the water is boiling.
• 11 in the meantime, make tomato sauce.
• 12 when water is boiling, remove dumpling dough from the refrigerator and form into balls. i used my eatsmart precision pro kitchen scale to weigh each individual dumpling, making sure that each ball was roughly 2.0-2.10 ounces.
• 13 when all balls are formed, place them in the large pot of boiling water.
• 14 the dumplings should cook for 3-5 minutes before rising to the top. upon rising, leave them in the water for another 1-2 minutes.
• 15 drain dumplings into a strainer and serve hot with fresh tomato sauce.