Braised Kale with Cornmeal Dumplings
BRAISED KALE
- 2½ pounds kale
- 3 bacon strips, coarsely chopped
- 2 teaspoons vegetable oil
- 1 medium onion, chopped
- 1 medium celery rib, chopped
- ½ green bell pepper, seeds and ribs removed, chopped
- 2 garlic cloves, finely chopped
- 3 cups chicken stock, preferably homemade, or use canned low-sodium broth
- 2 tablespoons cider vinegar
- 1 teaspoon crushed hot red pepper flakes
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- ½ cup yellow cornmeal, preferably stone-ground
- 2 teaspoons baking powder
- 1 teaspoon sugar
- ½ teaspoon salt
- ¾ cup whole milk
- ½ cup thawed frozen corn kernels
Instructions:
It makes a lot, because leftovers are quickly transformed into soup with some chicken or pork stock.
- To prepare the kale, remove the tough stems. Chop the stems into ½-inch-thick pieces. Fill a sink with cold water and add the stems. Wash the stems well. Lift out of the water and set aside in a bowl; do not dry. Fill the sink with fresh water. A few at a time, stack the leaves and cut crosswise into ½-inch-wide strips. Add to the water and wash well. Lift out of the water and transfer to a large colander; do not dry.
- Cook the bacon and oil in a large saucepan over medium heat, stirring occasionally, until the bacon is crisp and browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan.
- Add the onion, celery, and green pepper to the saucepan and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic and cook until it gives off its fragrance, about 1 minute. Stir in the stems. In batches, add the leaves, letting the first batch wilt before adding another. Stir in the stock, vinegar, and red pepper flakes, and bring to a boil. Reduce the heat to medium-low and simmer until the leaves are tender, about 30 minutes. Season with salt and pepper to taste.
- To make the dumplings, whisk the flour, cornmeal, baking powder, sugar, and salt together in a medium bowl. Add the milk and stir until combined. Stir in the corn. Drop the batter by heaping teaspoons into the saucepan—you should have 24 small dumplings. Cover and simmer until the dumplings are cooked through, about 15 minutes.
- To serve, spoon the kale with its liquid and the dumplings into individual bowls and serve hot.