Kale and Herb Dumplings in Broth

|Kale is so versatile-tuck into this delcicious dish on a stormy evening or snuggle up at the end of a long weekend.|chives kale spring onion|1.5 l vegetable stock½ teaspoon lemon zest and 1 teaspoon lemon juice10g dill2 spring onions½ garlic clove peeled and crushed1 shallot300kg kale thick stems discarded leaves and thinner stems roughly chopped (150g net weight) peeled and quartered lengthways5g chives5g tarragon leaves80g ricotta1 teaspoon ground nutmeg1 egg60g fresh sourdough breadcrumbs30g plain flour2 tablespoon olive oil|In a large saucepan for which you have a lid bring the stock and three-quarters of a teaspoon of salt to a boil. Turn the heat to medium-high then blanch the kale for four minutes until soft. Drain the kale in a sieve set over a bowl until cool enough to handle then squeeze with your hands to get rid of any liquid. Return the liquid to the stock pot.While the kale is cooling add the shallot spring onions and garlic to the stock simmer on a medium-high heat for 15 minutes then discard the shallot and spring onions and turn off the heat.Finely chop the kale and put it in a bowl with the lemon zest and juice herbs both cheeses the nutmeg egg breadcrumbs a third of a teaspoon of salt and a good grind of pepper and stir to combine.Line an oven tray with baking paper. Spread the flour on a large plate. Roll the kale mixture into 12 balls weighing about 30g each (dip your hands in water from time to time to prevent sticking). The balls should be quite compact so roll them tightly and put them on the tray as you go. Next roll each ball in the flour a couple of times applying pressure so theyre very well coated.Return the stock to a medium-high heat and bring to a simmer. Turn the heat to medium gently lower in the dumplings cover and cook for four to five minutes until they swell and float to the top.Divide the broth and dumplings between four bowls sprinkle with a pinch of salt drizzle over the oil and serve piping hot.|10.00 minutes|4|The Guardian