Veggie and Dumpling Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 20 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 50 milligrams
- Sodium
- 893 milligrams
- Carbohydrates
- 66 grams
- Dietary Fiber
- 8 grams
- Sugar
- 9 grams
- Protein
- 10 grams
- Total: 40 min
- Active: 30 min
Ingredients
6 tablespoons unsalted butter, 4 tablespoons cold and cut into pieces
1 small onion, chopped
3 stalks celery, chopped
1 pound sweet potatoes, peeled and chopped
Kosher salt and freshly ground pepper
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
3 cups vegetable broth
1 heaping cup shredded collard greens
2 teaspoons baking powder
Grated zest of 1/2 large lemon
2/3 cup cold buttermilk
Hot sauce, to taste
Directions
- Melt 2 tablespoons butter in a large wide pot over medium-high heat. Add the onion, celery, sweet potatoes and a big pinch each of salt and pepper. Cook, stirring, until softened, 5 minutes. Add 2 tablespoons flour and stir to toast, about 1 minute. Stir in 2 cups water and the broth; bring to a simmer. Stir in the collards, cover, reduce the heat and cook until wilted, about 5 minutes.
- Make the dumplings: Whisk the remaining 1½ cups flour with the baking powder, 3/4 teaspoon salt and 1/2 teaspoon pepper in a bowl. Add the lemon zest and the 4 tablespoons cold butter; work in the butter with your fingers until pea-size pieces form. Stir in the buttermilk with a fork. Gently knead, then turn out onto a cutting board. Cut into 16 pieces, dusting the dough with flour if it’s sticky.
- Uncover the pot, add hot sauce to taste and stir well. Arrange the dough pieces on top. Cover and simmer until the dough is firm to the touch and cooked through, 13 to 15 minutes, uncovering the pot in the last minute to dry the dumpling tops.
- Divide the stew among bowls. Serve with more hot sauce.