The bacon, chipotle, and collards all work well together in this dish, and the dumplings balance the spiciness. I have made this dish using all collard greens, but also with a combination of collards, bok choy, escarole, and chicory greens from my CSA share. It think that this is a great dish to make to gobble up tons of greens! 🙂
This recipe was adapted from CHOW.com. I chopped the chipotle chiles before incorporating to add heat. I also replaced some of the water with chicken stock.
Yield: 4 servings
For the collard greens:
- 8 ounces bacon, medium dice
- 1 medium yellow or Vidalia onion, medium dice
- 3 medium garlic cloves, coarsely chopped
- 2 chipotle chiles, with adobo sauce, left whole or chopped for added spiciness
- 3/4 teaspoon Kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
- 1 cup chicken stock, plus 1 cup water
- 2+ pounds collard greens, tough stems removed, washed, and cut into bite-sized pieces (or any combination of mixed greens)
For the dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon granulated sugar
- 1/4 teaspoon coarse salt
- 1/2 cup buttermilk
- 2 tablespoons unsalted butter, melted and cooled slightly
For the greens:
- Place the bacon in a 10-inch Dutch oven or a large, heavy-bottomed pot over medium heat. (I used a large enameled cast iron Dutch oven.) Cook, stirring occasionally, until brown and crisp, about 15 minutes. Remove with a slotted spoon to a paper-towel-lined plate and discard all but 3 tablespoons of the bacon fat in the pot.
- 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 stock and water, 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 tight fitting lid, reduce the heat to low, and simmer, stirring occasionally, until the greens are very tender and almost falling apart, about 20 minutes for collard greens or about 10 minutes for a combination of mixed greens. 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 8-9 dumplings, about 1/2 inch apart into the simmering greens. (I used a large ice cream scoop.)
- Cover and simmer until the dumplings are cooked through and the tops are no longer sticky, about 10 minutes.
- Remove the whole chipotle pods from the pot, if desired.
- Sprinkle the greens and dumplings with the reserved bacon and serve immediately.