Ingredients

• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 bunch kale
• 1/4 water
• 1/3 cup 2% chobani Greek yogurt
• 1 egg
• 1 teaspoon baking powder
• 2/3 cup whole wheat flour
• 1/2 cup grated parmesan cheese
• 3/4 cup shredded low fat mozzarella
• salt and pepper

Instructions

1. Chop stems off the kale and discard. Finely chop the leaves and remaining stems.

2. Heat 2 tbsp of olive oil in a large pot.

3. Add the garlic and sautee for 2-3 minutes.

4. Add the 1/4 cup of water and kale, stir. Place the lid on the pot and let simmer for 1-2 minutes, until kale is soft. If necessary, cover the pot and let simmer for another 1-2 minutes.

5. Drain the kale and pat dry. Place in a large bowl.

6. Add egg, yogurt, mozarella and parmesean cheese and stir.

7. In a small bowl combine flour and baking powder.

8. Pour flour mixture into the large bowl with kale and cheese. Stir all ingredients together. Add a dash of salt and pepper for seasoning.

9. Place a large pot of water on medium-high heat and bring to a boil.

10. Refrigerate until the water is boiling.

11. In the meantime, make tomato sauce.

12. When water is boiling, remove dumpling dough from the refrigerator and form into balls. I used my EatSmart Precision Pro Kitchen Scale to weigh each individual dumpling, making sure that each ball was roughly 2.0-2.10 ounces.

13. When all balls are formed, place them in the large pot of boiling water.

14. The dumplings should cook for 3-5 minutes before rising to the top. Upon rising, leave them in the water for another 1-2 minutes.

15. Drain dumplings into a strainer and serve hot with fresh tomato sauce.