Collard Greens with Dumplings Recipe

For the collard greens:

• 8 ounces bacon, medium dice
• 1 medium yellow onion, medium dice
• 3 medium garlic cloves, coarsely chopped
• 3 dried chipotle chiles
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 cups water
• 2 pounds collard greens, tough stems removed, washed, and cut into bite-sized pieces

For the dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon granulated sugar
• 1/4 teaspoon fine salt
• 1/2 cup well-shaken buttermilk
• 2 tablespoons unsalted butter, melted and cooled slightly

1. Place bacon in a 10-inch Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. Cook, stirring occasionally, until brown and crisp, about 15 to 20 minutes. Remove with a slotted spoon to a paper-towel-lined plate and discard all but 3 tablespoons of the bacon fat in the pot.
2. Add onion, garlic, chiles, salt, and pepper and cook, stirring occasionally, until onion is tender and beginning to brown, about 8 to 10 minutes.
3. Add water, increase heat to high, and bring to a boil. Stir in greens a handful at a time, adding more as they wilt, until all are in the pot. Cover, reduce heat to low, and simmer, stirring occasionally, until greens are very tender and almost falling apart, about 30 minutes. Taste and season with additional salt and pepper as needed.

For the dumplings:

1. When the greens are ready, place the flour, baking soda, sugar, and salt in a medium bowl and whisk to combine. Add the buttermilk and melted butter and stir until the flour mixture is moistened and a soft dough forms.
2. Drop the dough in heaping tablespoons about 1/2 inch apart into the simmering greens. Cover and simmer until the dumplings are cooked through and the tops are no longer sticky, about 12 to 15 minutes. Remove the chipotle pods from the pot if desired. Sprinkle greens with reserved bacon and serve immediately.