Greens and Herbed Cornmeal Dumplings
2 bunches collard greens, chard, or kale
½ cup stoneground blue or yellow cornmeal
½ cup whole wheat or white flour
½ teaspoon baking soda
½ teaspoon sea salt, divided
½ teaspoon white pepper or to taste, divided
1 egg
½ cup buttermilk
1 tablespoon unsalted butter, melted
1 tablespoon minced fresh thyme
1 teaspoon freshly grated orange zest
½ cup stock
Lemon wedges
Trim and wash greens and cut in fine strands. In a large bowl, combine cornmeal, flour, baking soda, and half the salt and white pepper. In a separate bowl, beat egg and combine with buttermilk, melted butter, thyme, and orange zest. Combine wet ingredients with dry to form a batter, mixing lightly.
Put the greens, stock, and remaining salt and white pepper in a large saucepan over high heat and bring to a boil. Drop in dumplings by the heaping tablespoonful to form 8 dumplings. Cover the pot, reduce the heat to medium, and simmer for about 5 minutes, or until greens are tender and dumplings are cooked. Test by piercing one with a fork. Arrange on a platter with lemon wedges.