Veggie-packed chicken and dumplings recipe redefines comfort food

I consider chicken and Southern-style dumplings to be one of the best comfort foods for cold weather. Fluffy dumplings bobbing in thick, luscious gravy make a warming, rib-sticking meal. This good and good-for-you version offers both down-home flavors and enhanced nutrition, too.

My recipe remake amps up the nutritional density of this classic by adding a variety of vegetables, including vitamin-rich collard greens, and swapping out the usually indulgent, buttery dumpling dough with whole-grain goodness.

The key to success is to cook the dumplings all the way through. The best way to test for doneness is to remove one from the pot, let it cool slightly, then cut it in half. The center should be the same fluffy consistency as the outer part, not dense, gooey or dull in color.

Chicken and Greens with Cornmeal-Herb Dumplings

These dumplings are made with a combination of whole-grain white wheat flour and cornmeal. Seasoned with umami-rich grated Parmesan cheese, a judicious amount of silky butter and fresh herbs, they elevate this classic dish.

• 1 teaspoon pure olive oil
• 1 onion, chopped
• 1 stalk celery, chopped
• 1 carrot, coarsely chopped
• 4 garlic cloves, finely chopped
• 1 quart reduced-fat, low-sodium chicken stock
• 1 bay leaf, preferably fresh
• ½ teaspoon red pepper flakes
• ½ teaspoon coarse kosher salt, divided, plus more to taste
• ¼ teaspoon freshly ground black pepper, plus more to taste
• 4 cups chopped collards
• ½ cup golden wheat or unbleached all-purpose flour
• 1/4 cup fine whole-grain cornmeal (not self-rising)
• 1 tablespoon freshly grated Parmigiano-Reggiano
• 1/8 teaspoon baking soda
• 1 teaspoon chopped fresh thyme
• ½ cup low-fat buttermilk
• 1 tablespoon unsalted butter, melted
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes (about 16 ounces)

1. In a large saucepan, heat the oil over medium heat until shimmering. Add the onion, celery and carrot and cook until the onion is soft and translucent, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds.
2. Add the chicken stock, bay leaf and red pepper flakes. Increase the heat to high and bring to a boil. Season with 1/4 teaspoon salt and black pepper. Add the collards, decrease the heat to simmer and cook, uncovered, until bright green, about 10 minutes.
3. Make the dumpling dough: In a small bowl, combine the flour, cornmeal, Parmigiano-Reggiano, baking soda, thyme and remaining 1/4 teaspoon salt. Add the buttermilk and melted butter; stir to combine with a wooden spoon.
4. Using a small ice cream scoop or teaspoon, drop the dough, one spoonful at a time, into the simmering stock. Cover and simmer until the dumplings are partially cooked and the vegetables are just tender, about 10 minutes.
5. Using a wooden spoon, push aside the dumplings and slide the cubed chicken into the greens and broth. Cover again and continue to cook for 10 more minutes.
6. Use a slotted spoon to remove one dumpling, then cut it in half. The center should be the same fluffy consistency as the outer part, not dense, dull in color or gooey. If the dumpling is undercooked, return it to the saucepan and continue to cook, covered, an additional 5 minutes or until the dumplings and chicken are cooked through and the collards are tender.
7. Taste and adjust for seasoning with additional salt and pepper. Ladle into warmed bowls and serve immediately.