- Yield: 4 Servings
- Total Time: 1 Hour 25 Minutes
- ½ cup whole-grain, medium- or fine-ground corn grits
- ½ cup whole wheat pastry flour (do not use whole wheat flour)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon mustard powder
- ¼ teaspoon grated nutmeg
- 1 large egg, at room temperature
- 2 tablespoons almond or vegetable oil
- ¼ cup olive oil
- 2 medium yellow onions, chopped
- 4 cups chopped, stemmed, washed kale
- 8 cups fat-free, reduced-sodium chicken broth
- 2 large eggs
- 1⁄3 cup fresh lemon juice
- 2 tablespoons minced dill fronds or 1 tablespoon dried dillweed
How to Make It
To make the Dumplings
- Whisk the grits, flour, baking powder, salt, mustard, and nutmeg in a large bowl. Stir in the egg and oil until the mixture forms a soft, fairly loose dough. Form this mixture into 8 balls. They’ll be quite delicate. Set them on a large rimmed baking sheet or in a baking dish, cover with plastic wrap, and refrigerate for at least 20 minutes or up to 1 hour.
- Meanwhile, make the soup: Heat a Dutch oven over low heat. Swirl in the oil and add the onions. Cook slowly, stirring once in a while, until soft and golden, about 15 minutes.
- Raise the heat to medium, stir in the kale, and stir over the heat until the greens wilt, about 2 minutes. Pour in the broth, crank the heat up, and bring to a full simmer. Then drop the heat to low again—the barest bubble—and use a slotted spoon to lower the dumplings into the soup. Cover and simmer slowly for 20 minutes.
- Use that slotted spoon to remove the dumplings to serving bowls. Whisk the 2 eggs, lemon juice, and dill in a small bowl until creamy. Whisk 1 cup of the hot soup into the bowl with the egg mixture until creamy. Remove the pot from the heat and whisk the egg mixture into the soup. Whisk constantly for 1 minute off the heat. Divide the soup among the serving bowls, slathering the delicate dumplings.