Summary

Ingredients

• 250 g kale, fresher
• 2 onions)
• 80 g butter
• 3 tablespoon olive oil
• 0.75 liter ¾ milk
• 375 g durum wheat semolina
• 3 egg (s)
• 110 g mountain cheese, rated
• 1 pinch (s) nutmeg
• salt and pepper

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Instructions

1. Clean, wash and blanch the kale for three minutes. Quench cold, spin dry and chop finely.
2. Peel the onions and finely dice them. Heat 40 grams of butter and the 3 tablespoons of oil in a saucepan and sauté the onions. Add the kale and cook until the liquid has evaporated. Season to taste with salt, pepper and nutmeg and remove from the heat.
3. Bring the milk, the remaining 40 grams of butter and 1 teaspoon salt to the boil in a saucepan. Add the durum wheat semolina and stir until a mass forms that loosens from the bottom of the pan. Warning: this is very quick. Take the saucepan off the stove and stir in an egg right away. Add the kale mixture and mix everything well. Then let the mass cool down for 5 - 10 minutes. Then stir in the remaining eggs and the grated mountain cheese.
4. With moistened hands, form dumplings out of the mass and let them simmer in hot water over low heat for approx. 15 minutes; use a large saucepan for this. When the dumplings are done, they come to the surface.