Kale Ricotta Dumplings With Sage Brown Butter

In a large bowl, mix kale, ricotta cheese, 1/2 cup of the Parmesan, eggs, salt and 3 tablespoons bake mix until mixture resembles a thick, slightly stiff batter.

Place remaining bake mix in a shallow dish. Dip your hands in bake mix and form ricotta mixture into 1-inch balls. Roll them lightly in bake mix to coat evenly. Transfer to a tray lightly dusted with bake mix. (Dumplings may be made ahead to this point and frozen.)

Heat oven to 350 degrees. Lightly butter a shallow baking dish. Bring a medium saucepan of lightly salted water to a simmer. Cook dumplings, 8 or 9 at a time, 2 to 3 minutes, until they float to the surface of the water. Remove with a slotted spoon and transfer to buttered dish.

In a small saucepan melt butter with sage; cook until butter turns a light brown, about 3 minutes. Drizzle dumplings with sage butter. Sprinkle with remaining Parmesan. Bake 10 minutes, until lightly browned.

This recipe yields 6 servings.

Carbohydrates: 6 grams Net Carbs: 4 grams Fiber: 2 grams Protein: 18.5 grams Fat: 21 grams Calories: 285 Description:

"These tender dumplings were inspired by Faith Willinger's Nudies, a recipe in her splendid cookbook Red, White & Greens: The Italian Way With Vegetables. They may be made in advance and frozen."