* Exported from BigOven *

Kale Ricotta Dumplings With Sage Brown Butter

Recipe By :Atkins Cookbook at http://atkinscenter.com
Serving Size :6
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
1 package frozen chopped kale or
collard greens - (10 oz) --thawed, squeezed dry
1 cup whole-milk ricotta cheese
3/4 cup Parmesan cheese --divided
= (preferably freshly grated)
2 eggs --lightly beaten
1 teaspoon salt
3 tablespoon Atkins Bake Mix --plus
1/2 cup Atkins Bake Mix
4 tablespoon butter --cut in pieces
1 tablespoon chopped fresh sage leaves
= (or 3/4 tspn dried, crumbled sage)

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

Formatted by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 135 Calories; 12g Fat (80.5%
calories from fat); 6g Protein; 1g Carbohydrate; 0g Dietary Fiber;
91mg Cholesterol; 638mg Sodium. Exchanges: 1 Lean Meat; 2 Fat.


Recipe USA Group


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