Fried Potato Dumplings With Baby Kale

By garciamoss

Because everyone needs a new way to cook spuds and greens in the dead of winter.

Ingredients

• 1 lb. Yukon Gold potatoes
• 4 large eggs
• 2/3 cup all-purpose flour, plus more for rolling
• Kosher salt
• 1/4 cup extra-virgin olive oil
• A pinch dried red pepper flakes
• 6 oz. baby kale

Details

Adapted from takepart.com

Preparation

Step 1

Peel the potatoes and cut into chunks. Cover the potatoes with salted water in a large pot, then bring to a boil and cook until the potatoes are tender, 20 to 25 minutes. Drain the potatoes and let cool to warm. Pass the potatoes through a potato ricer, then stir in the eggs, flour, and 1 1/4 teaspoons salt, forming a dough. If the dough is too sticky, add a tablespoon of flour. Flour a work surface generously, then cut the dough into 6 pieces. Roll each piece into a 1/2-inch log, then cut into pieces. Cook the dumplings in boiling salted water until they float for 2 minutes, about 4 minutes total. Drain the dumplings and let cool to warm.

Heat the oil in a large heavy skillet over high heat until hot. Stir in the dumplings and cook, stirring once or twice, until browned, about 5 minutes. Season with salt and the pepper flakes. Stir the kale into the skillet and toss until just wilted, about 2 minutes. Season with salt and serve.