Here I am harping on about kale again, but I have to say I have become quite fond of this leafy cabbage…
I admit, it’s a little rough around the edges, so it may look too scary to plonk into your shopping basket, but seeing how easy it is to cook with and how good it is for you, perhaps you should give it a go next time you go grocery shopping. I’m so glad I did.
Today’s rendition of kale comes as a side, or stir-through topping for my Polish egg dumplings. I called them that because, frankly I don’t think anyone would understand what I was on about if I translated their Polish name into English directly: laid dumplings (kluski kladzione). Blank stare? Thought so.
The name comes from the way in which spoonfuls of the dough are placed into a pot of boiling water, they are literally laid down off of the spoon. They don’t have much flavour on their own, although there is a fairly strong egg presence, hence my English name, that can be picked up by some. Otherwise, and generally, they are best served with meat stews, Bolognese sauce and a more runny version of creamy mushroom sauce.
In summer they are great with crumbled farm cheese or quark and strawberries or cherry compote. But it’s winter here, our long weekend has been marred by a torrential downpour so this hazelnutty kale version seemed a lot more appropriate and was a delicious vegetarian lunch option that still satisfied.
- 200g plain flour
- ¼ tsp baking powder
- ½ cup lukewarm water
- 2 eggs
- 1 tbsp butter
- 2-3 kale leaves, stalks removed
- 2 tbsp butter
- 1 tbsp olive oil
- ¼ cup hazelnuts, chopped roughly if you like
- pepper to taste
- extra pepper to taste
- (parmesan cheese)
- Sift flour and baking powder into a medium bowl.
- Melt butter in another bowl. Add water and egg to the melted butter and whisk together.
- Add the mixture to the flour and mix vigorously with a wooden spoon for about 2 minutes, the dough will become smooth and elastic – in fact the longer you mix the batter, the fluffier your dumplings will be.
- Bring a pot of water to the boil.
- Dip a tablespoon or a teaspoon in the boiling water, then scoop some of the dough onto the spoon and dip the whole thing into the pot of water again – the dumpling should come off the spoon and into the water.
- Repeat the process with another 5 or so and cook until they float, then for a further minute.
- Scoop dumplings out of the water and into a lightly greased bowl. Repeat until all dumplings have been cooked.
- Heat butter and oil in a medium fry pan over medium heat until melted.
- Add hazelnuts and cook for a further minute.
- Add egg dumplings and fry until golden brown on one side.
- Add kale and stir through the dumplings and hazelnut butter. Cook until just lightly wilted.
- Divide dumplings and hazelnut kale between your serving plates.
- Sprinkle over with freshly ground pepper (and parmesan cheese, if serving).