Kale semolina dumplings

Ingredients for 4 servings:

• 250 g kale, fresh
• 2 onions
• 80 g butter
• 3 tbsp olive oil
• ¾ liter of milk
• 375 g durum wheat semolina
• 3 eggs
• 110 g mountain cheese, grated
• 1 pinch of nutmeg
• salt and pepper

Instructions

Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

a nice winter recipe, goes well with goulash for example

Trim and wash the kale, and blanch it for three minutes. Rinse with cold water, spin dry, and finely chop. Peel and finely dice the onions. Heat 40g of butter and 3 tablespoons of oil in a saucepan and sauté the onions. Add the kale and sauté until the liquid has evaporated. Season with salt, pepper, and nutmeg, and remove from the heat. Bring the milk, the remaining 40g of butter, and 1 teaspoon of salt to a boil in a saucepan. Add the durum wheat semolina and stir until a paste forms that separates from the bottom of the pan. Caution: This happens very quickly. Remove the pan from the heat and immediately stir in an egg. Add the kale mixture and mix everything well. Let the mixture cool for 5-10 minutes. Then stir in the remaining eggs and the grated mountain cheese. Using moistened hands, form dumplings from the mixture and let them simmer in hot water over low heat for about 15 minutes. Use a large pot for this. When the dumplings are tender, lift them to the surface.