Kale Dumplings

Directions

1. 1
   Chop stems off the kale and discard. Finely chop the leaves and remaining stems.
2. 2
   Heat 2 tbsp of olive oil in a large pot.
3. 3
   Add the garlic and sautee for 2-3 minutes.
4. 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. 5
   Drain the kale and pat dry. Place in a large bowl.
6. 6
   Add egg, yogurt, mozarella and parmesean cheese and stir.
7. 7
   In a small bowl combine flour and baking powder.
8. 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. 9
   Place a large pot of water on medium-high heat and bring to a boil.
10. 10
    Refrigerate until the water is boiling.
11. 11
    In the meantime, make tomato sauce.
12. 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. 13
    When all balls are formed, place them in the large pot of boiling water.
14. 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. 15
    Drain dumplings into a strainer and serve hot with fresh tomato sauce.