Preparation:
Salt the spinach, chard and lettuce lightly and let the greens stand for 30 minutes. Squeeze out any excess liquid. Mix the flour, olive oil, eggs, greens and about 1/2 cup of the Parmesan cheese, adding a little water if necessary to form a malleable dough. Let it stand for 30 minutes. Keeping your hands floured, form the dough into small dumplings, rolling them between your palms. Poach the dumplings for about 20 minutes in a covered pan of boiling salted water.
Drain the dumplings, place then on a hot serving dish, sprinkle them with the remaining parmessan cheese. Or serve with favorite sauce or pesto and sprinkle with cheese the cheese over them. |
