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Kale Ricotta Dumplings With Sage Brown Butter


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  • 1 package frozen chopped kale or collard greens - (10 oz) thawed, squeezed dry
  • 1 cup whole-milk ricotta cheese
  • 3/4 cup Parmesan cheese divided (preferably freshly grated)
  • 2 eggs lightly beaten
  • 1 teaspoon salt
  • 3 tablespoons Atkins Bake Mix plus
  • 1/2 cup Atkins Bake Mix
  • 4 tablespoons butter cut in pieces
  • 1 tablespoon chopped fresh sage leaves (or 3/4 tspn dried, crumbled sage)


Servings 6


Step 1

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

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