There has been alot of postings of desserty things lately so I thought I'd give the sweet tooth a rest and move onto some greens.. This recipe is also from the above mentioned Gourmet magazine featured as a Southern dish. I'm going to copy it out how it appears in the mag but when I tried it out I skipped the bacon, making it a quicker dish to prepare and it was still very yummy.
1 piece (1 pound) slab bacon (? umm... I'm sure reg thick bacon would be fine)
3 qt water
3 lb mixed greens such as collard, mustard, and turnip
2/3 cup all purpose flour
1/3 cup cornmeal
2 teaspoon brown sugar
1 teaspoon baking powder
1 tablespoon unsalted butter
1/2 cup whole milk (I used 2%)
Score bacon 2 or three times (do not cut all the way through) then simmer in water in a large pot covered for an hour.
Discard any coarse stems from greens and coarsley chop leaves. Add greens, couple tsp's of salt and one of pepper to bacon and cooked uncovered, stirring occasionaly for 20 minutes.
Meanwhile, whisk together flour, cornmeal, brwn sugar, baking powder and pinch of salt, then blend in butter well with finger tips. Stir in milk until just combined. Let dough stand 5 minutes. With wet hands, roll rounded tablespoons of dough into balls.
Gently place dumplings on top of greens. Cook, covered and undisturbed, over low heat untill greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon, season.