Andouille and Collard Greens Soup With Cornmeal Dumplings

Step 1

1 Make the soup: In a Dutch oven or other large pot over medium-high heat, heat the olive oil until shimmering

Step 2

2 Add the sausage and cook, stirring occasionally, until it starts to brown, about 5 minutes

Step 3

3 Add the collard greens, onion, paprika, garlic powder, black pepper, salt and red pepper flakes and cook, stirring regularly, until the vegetables soften and the onion starts to turn translucent, about 5 minutes

Step 4

4 Add the chicken stock, tomatoes and water to the pot, bring to a simmer, cover, and cook, stirring occasionally and adjusting the heat as needed to keep it at a simmer, until the collard greens are tender, anywhere from 45 minutes to 1 hour 30 minutes or more depending on the age of the greens and how much chew you want them to have

Step 5

5 Scoop out 1/2 cup of the potlikker and set aside

Step 6

6 Make the dumplings: In a small bowl, combine the cornmeal, flour, sugar, baking powder and salt and give it a stir

Step 7

7 Whisk the olive oil and reserved potlikker into the dry ingredients until evenly combined

Step 8

8 Carefully spoon 1 heaping tablespoon of the dumpling batter at a time into the simmering soup at least 1 inch apart to get 12 dumplings, cover and simmer until the dumplings are cooked through, about 10 minutes

Step 9

9 Ladle the soup into bowls, dividing the dumplings evenly among them and serve