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Add a photoServings: 6
Ingredients
- 1 pkt frzn minced kale or possibly collard greens - (10 ounce) thawed, squeezed dry
- 1 c. whole-lowfat milk ricotta cheese
- 3/4 c. Parmesan cheese divided (preferably freshly grated)
- 2 x Large eggs lightly beaten
- 1 tsp salt
- 3 Tbsp. Atkins Bake Mix plus
- 1/2 c. Atkins Bake Mix
- 4 Tbsp. butter cut in pcs
- 1 Tbsp. minced fresh sage leaves (or possibly 3/4 tspn dry, crumbled sage)
Directions
- In a large bowl, mix kale, ricotta cheese, 1/2 c. of the Parmesan, Large eggs, salt and 3 Tbsp. bake mix till mix resembles a thick, slightly stiff batter.
- Place remaining bake fold in a shallow dish. Dip your hands in bake mix and form ricotta mix into 1-inch balls. Roll them lightly in bake mix to coat proportionately. Transfer to a tray lightly dusted with bake mix. (Dumplings may be made ahead to this point and frzn.)
- Heat oven to 350 degrees. Lightly butter a shallow baking dish. Bring a medium saucepan of lightly salted water to a simmer. Cook dumplings, 8 or possibly 9 at a time, 2 to 3 min, till they float to the surface of the water. Remove with a slotted spoon and transfer to buttered dish.
- In a small saucepan heat butter with sage; cook till butter turns a light brown, about 3 min. Drizzle dumplings with sage butter. Sprinkle with remaining Parmesan. Bake 10 min, till lightly browned.
- This recipe yields 6 servings.
- Description: "These tender dumplings were inspired by Faith Willinger's Nudies, a recipe in her splendid cookbook Red, White & Greens: The Italian Way With Vegetables. They may be made in advance and frzn."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 39g | |
| Recipe makes 6 servings | |
| Calories 146 | |
| Calories from Fat 114 | 78% |
| Total Fat 12.93g | 16% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 656mg | 27% |
| Potassium 44mg | 1% |
| Total Carbs 0.84g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.25g | 0% |
| Protein 6.99g | 11% |
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