Name: Collard Greens with Cornmeal Dumplings and Bacon
Yield: 4 servings
Ingredients: Pepper vinegar or hot pepper sauce; 1 tablespoon bacon fat, reserved from step 2 of recipe; ½ cup flour; ¾ cup yellow cornmeal, preferably coarse, stone-ground; 1 teaspoon sugar; 1½ teaspoons baking powder; 2 pounds collard greens, cleaned (see Preparation), cut in thin strips; ½ pound slab bacon, in one piece; 1 tablespoon sugar; ¼ teaspoon crushed hot pepper flakes; ¼ teaspoon salt; 1 egg; ¼ cup sliced scallion greens

Preparation info

4
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Collards are long-cooked with smoky bacon until they are soft and succulent, then topped with light, fluffy dumplings in this adaptation of a Southern classic.

Ingredients

2 pounds collard greens, cleaned (see Preparation), cut in thin strips
½ pound slab bacon, in one piece

Side dish

Method

Combine collards in nonaluminum pot with water to just about cover (8-10 cups). Add bacon and sugar and boil gently, partly covered, until greens are very, very soft—at least 2 hours, preferably more. Add water as needed to maintain the same level throughout cooking. When cooked, taste cooking liquid; if it seems flat, boil briefly to concentrate it. Set aside ½ cup liqu

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Collard Greens with Cornmeal Dumplings and Bacon

Ingredients

Method

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