Southern Collards with Cornmeal Dumplings

Name: Southern Collards with Cornmeal Dumplings
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 6
Cuisine: Southern
Ingredients: 59 milliliters black pepper; 4 Tbsps (1/2 stick) butter; 2 liters chicken broth or water; 454 grams collards, center ribs removed, leaves cut into 1/2-inch strips; 355 milliliters cornmeal; 237 milliliters all-purpose flour; 59 milliliters garlic powder; 1 teaspoon hot sauce, such as Paula Deen Hot Sauce; 1 small onion, minced; 0 teaspoons pepper; 1 teaspoons salt; 237 milliliters salt; 454 grams smoked turkey wings or necks

Southern Collards with Cornmeal Dumplings might be just the Southern recipe you are searching for. This recipe serves 6. This side dish has 443 calories, 20g of protein, and 17g of fat per serving. This recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up hot sauce, pepper, chicken broth, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 25 minutes.

Instructions

For the collards: In a large pot, combine the turkey wings, broth, hot sauce (add more if you desire) and House Seasoning; simmer for 20 minutes.

Ingredients you will need

Turkey Wings

Hot Sauce

Seasoning

Collard Greens

Broth

Equipment you will use

Pot

Add the collards and cook, stirring occasionally, until they are tender, about 20 minutes more. Stir in the butter. Using a slotted spoon or tongs, remove the turkey wings and discard.

Ingredients you will need

Turkey Wings

Collard Greens

Butter

Equipment you will use

Slotted Spoon

Tongs

Transfer the collards to individual serving bowls, cover them with foil and keep warm. Reserve 1/2 cup of the liquid for the dumplings and reserve the rest of the cooking liquid in the pot.

Ingredients you will need

Collard Greens

Equipment you will use

Bowl

Aluminum Foil

Pot

Combine the cornmeal, flour, onions, salt and pepper in a bowl. Stir in the 1/2 cup reserved collard liquid into the dry ingredients until just combined to form a thick batter. Bring the collard broth back up to a boil and drop the dumpling batter into it, 1 teaspoon at a time. Simmer until cooked through, 20 to 25 minutes. (See Cook's Note)

Ingredients you will need

Salt And Pepper

Cornmeal

Onion

Broth

All Purpose Flour

Equipment you will use

Bowl

Transfer the dumplings to the bowls of collards. Spoon some of the broth over the collards and dumplings and serve hot.

Ingredients you will need

Collard Greens

Broth

Equipment you will use

Bowl

Mix the salt, pepper and garlic together and store in an airtight container for up to 6 months.

Ingredients you will need

Garlic

Pepper

Salt

Equipment

Ingredients

Servings:

59milliliters

black pepper 4Tbsps

(1/2 stick) butter 2liters

chicken broth or water 454grams

collards, center ribs removed, leaves cut into 1/2-inch strips 355milliliters

cornmeal 237milliliters

all-purpose flour 59milliliters

garlic powder 1teaspoon

hot sauce, such as Paula Deen Hot Sauce 1small

onion, minced 0teaspoons

pepper 1teaspoons

salt 237milliliters

salt 454grams

smoked turkey wings or necks

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are my top picks for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Karthauserhof Ruwer Riesling Trocken Grosses Gewachs. Reviewers quite like it with a 5 out of 5 star rating and a price of about 60 dollars per bottle.