How to Make Collards & Corn Meal Dumplings w/ Potatoes Eastern NC style #southernrecipes #easternNC

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + lemon juice

Greek yogurt reduces calories while maintaining creaminess

Wash collard greens thoroughly, removing any dirt or grit.

Trim the stems and chop the greens into bite-sized pieces.

In a large pot, heat olive oil over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in collard greens and cook until wilted, about 5 minutes.

Add potatoes, smoked ham hock, water, salt, and black pepper to the pot; bring to a boil.

Reduce heat to low, cover, and simmer for 45 minutes to 1 hour until greens and potatoes are tender.

In a bowl, mix cornmeal, baking powder, and salt.

Stir in buttermilk until a thick batter forms.

Drop spoonfuls of the cornmeal mixture into the simmering collards and potatoes.

Cover and cook for an additional 15-20 minutes until dumplings are cooked through and fluffy.

Remove ham hock, shred meat, and return to pot if desired.

Adjust seasoning with vinegar, sugar, and red pepper flakes to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens