Corn Dumplings with Braised Greens

Corn Dumplings with Turnips & Mustard Greens

For the greens:

  • 1 ½ pounds cured pork shoulder
  • 6 cups water
  • 1 teaspoon pepper
  • 1 bunch mustard greens, well rinsed
  • 1 small onion, peeled and thinly sliced
  • ¼ cup apple cider vinegar

For the dumplings:

  • 1 cup milk
  • 2 teaspoons apple cider vinegar
  • 2 cups cornmeal
  • 1 teaspoon salt
  • 2 teaspoons baking powder


  1. Cover the pork with 6 cups water in a large saucepan or stockpot and bring to a boil.
  2. Reduce heat and simmer, gently, until the liquid reduces to about 1 quart. This should take about 2 hours. 
  3. Meanwhile, while the pork simmers, make the dumplings: Combine the milk and vinegar in a small bowl. Set aside for at least 5 minutes
  4. Combine the cornmeal, salt and baking powder in a second bowl.
  5. Mix together the wet and dry and whisk until smooth. Set aside for 45 minutes.
  6. After 2 hours remove pork and discard. (alternatively, the meat can be used sauced and shredded for sandwiches or in a terrine but the quality will suffer. Some folks also serve it to their dogs as a treat). Season broth with pepper to taste.
  7. Raise the heat to medium and add the greens. Cook until tender, stirring frequently, about 15 minutes.
  8. Transfer the greens to a bowl using a slotted spoon and reserve the broth for the dumplings. Add the onion and vinegar to the greens, toss to combine. 
  9. Reheat the broth to a simmer.
  10. Carefully drop 12 large tablespoons of the batter into the simmering broth and cover. Reduce the heat to medium-low and cook until the dumplings are light and fluffy, about 15 minutes.
  11. Remove the finished dumplings with a slotted spoon. Serve with the mustard greens.

Snap Pea Salad with Hakurei, Cheese and Fresh Mint

Snap Pea Salad with Hakurei, Cheese and Fresh Mint

adapted from the Splendid Table

  • 2 stalks green garlic, white and tender green parts only, sliced thin
  • 2 tablespoons (or more) fresh lemon juice
  • 1 teaspoon unseasoned rice wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1 pound snap peas, trimmed, stringed, cut into 1-inch pieces on the diagonal
  • 5 hakurei, trimmed, and sliced very thin 
  • 2 tightly packed tablespoons coarsely chopped fresh mint, plus additional sprig for garnish
  • 4 ounces queso fresco or other fresh cheese such as queso panela, fresh ricotta or farmer’s cheese, crumbled
  1. In a large serving bowl, combine the garlic, lemon juice and vinegar, and let macerate 10-15 minutes. Slowly whisk in the olive oil, then add salt and pepper as needed.

  2. Add the snap peas, hakurei slices and mint, and toss to coat in the dressing. Taste for seasoning, adding more lemon, salt and pepper as needed. Sprinkle the crumbled queso fresco over the top, give an additional toss to distribute and garnish with a sprig of mint.