Kale Dumplings - cooking recipe

Ingredients

2 tablespoons olive oil
2 garlic cloves, minced
1 bunch kale
1/4 water
1/3 cup 2% chobani Greek yogurt
1 egg
1 teaspoon baking powder
2/3 cup whole wheat flour
1/2 cup grated parmesan cheese
3/4 cup shredded low fat mozzarella
salt and pepper

Preparation

Chop stems off the kale and discard. Finely chop the leaves and remaining stems.
Heat 2 tbsp of olive oil in a large pot.
Add the garlic and sautee for 2-3 minutes.
Add the 1/4 cup of water and kale, stir. Place the lid on the pot and let simmer for 1-2 minutes, until kale is soft. If necessary, cover the pot and let simmer for another 1-2 minutes.
Drain the kale and pat dry. Place in a large bowl.
Add egg, yogurt, mozarella and parmesean cheese and stir.
In a small bowl combine flour and baking powder.
Pour flour mixture into the large bowl with kale and cheese. Stir all ingredients together. Add a dash of salt and pepper for seasoning.
Place a large pot of water on medium-high heat and bring to a boil.
Refrigerate until the water is boiling.
In the meantime, make tomato sauce.
When water is boiling, remove dumpling dough from the refrigerator and form into balls. I used my EatSmart Precision Pro Kitchen Scale to weigh each individual dumpling, making sure that each ball was roughly 2.0-2.10 ounces.
When all balls are formed, place them in the large pot of boiling water.
The dumplings should cook for 3-5 minutes before rising to the top. Upon rising, leave them in the water for another 1-2 minutes.
Drain dumplings into a strainer and serve hot with fresh tomato sauce.