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Kale Ricotta Dumplings With Sage Brown Butter

Type: Vegetables
Serves: 6 people

Recipe Ingredients

1   Frozen chopped kale or
  Collard greens - (10 oz) - thawed, squeezed dry
1 cup 237mlWhole-milk ricotta cheese
3/4 cup 109g / 3.8ozParmesan cheese - divided
  = (preferably freshly grated)
2   Eggs - lightly beaten
1 teaspoon 5mlSalt
3 tablespoons 45mlAtkins Bake Mix - plus
1/2 cup 55g / 1.9ozAtkins Bake Mix
4 tablespoons 60mlButter - cut in pieces
1 tablespoon 15mlChopped fresh sage leaves
  = (or 3/4 tspn dried, crumbled sage)

Recipe Instructions

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


"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."

Atkins Cookbook at


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