In season: Fresh greens and goat cheese pair in this spring-like dumpling dish
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Pittsburgh Post-Gazette - As farmers markets start to open for the season, I am reinvigorated by the bounty and possibilities that our local farms have in store for us.
This dish is built on exceptional ingredients: fresh chèvre cheese from Goat Rodeo Farm & Dairy and an assortment of spring greens from Who Cooks For You Farm. The quality of these Western Pennsylvania products is central to the recipe. The aim is to highlight the importance of seasonal ingredients, emphasize their inherent flavors and cook at home while supporting your local food systems.
These creamy chèvre cheese dumplings are crusted with a savory, toasted panko-sesame exterior. They're indulgent and craveable with lightning-quick preparation, perfect for busy weeknights yet impressive enough for guests and straightforward for any home cook.
The vibrant sautéed greens provide the perfect counterbalance. The dish is finished with a homemade fragrant chili oil, neighborhood honey and that first chive blossom from the backyard.
The value of this dish is in the contrast: cool, creamy, crispy cheese against warm, tender greens, with the punch of chili and honey. It's a direct expression of the season and a testament to the quality and connection that blossoms when we eat in harmony with the season and support the people who feed us.
Sauteed Greens with Goat Cheese Dumplings
Serve this dish as an appetizer or side dish. With the addition of a few more ingredients, it could easily also become a satisfying vegetarian entree.
Form the chèvre into 1-ounce balls while it's still cold – this makes it easier to handle. You’ll also want to allow the coated dumplings to sit at room temperature while you prepare the greens so they are perfectly cool and creamy when plated, ready to become slightly gooey and soft once they sit on top of the warm sautéed greens. If Meyer lemon is unavailable, substitute with 1 tablespoon fresh lemon zest mixed with 1 teaspoon minced capers
If you use raw stinging nettles — yes, they sting — be sure to wear gloves when handling. Remove any tough, woody stems before washing and adding the nettles to your greens mix. Sautéing them thoroughly with the other greens will neutralize their sting, leaving you with their earthy flavor and nutritious health benefits.
If using a store-bought chili oil condiment and you prefer less heat, mix it with a bit of neutral cooking oil (like grapeseed, avocado or sunflower) or even a good quality olive oil to temper the spiciness while retaining the aromatic qualities. Adjust to your preference or use sparingly.
For goat cheese dumplings
1 tablespoon olive oil
½ cup panko bread crumbs
2 tablespoons sesame seeds
½ teaspoon kosher salt
8 ounces Goat Rodeo fresh chèvre cheese
For sautéed greens
2 pounds assorted local spring greens (such as rainbow chard, stinging nettles and arrowhead spinach)
2 spring onions
3 stalks green garlic
2 teaspoons minced preserved Meyer lemon zest
2 tablespoons olive oil
2 teaspoons apple cider vinegar
Kosher salt, to taste
For garnish and serving
Chili oil condiment, to taste
Local honey, for drizzling
Fresh chive blossoms (optional)
Prepare the crispy coating for the goat cheese by heating 1 tablespoon of olive oil in a small skillet over medium heat. Add panko bread crumbs and sesame seeds.
Toast, stirring frequently, until golden brown and fragrant, approximately 3-5 minutes. Exercise caution to prevent burning.
Transfer the toasted crumb mixture to a shallow dish or plate and stir in salt. Allow to cool.
Prepare dumplings: Divide chèvre into 8 portions (about 1 ounce each). Gently roll into balls.
Taking one ball at a time, roll it in the seasoned, toasted panko-sesame mixture.
As you coat it, gently press and shape the ball into a small puck, ensuring the coating adheres well all over to create a generous crust. Set the coated dumplings aside on a small tray or plate at room temperature while you prepare the greens.
Wash and dry assorted greens. Tear leaves into medium/large pieces. If using rainbow chard, thinly slice the reserved stems.
Thinly slice spring onions and garlic into the white and light green portions. Roughly chop the dark green tops. Keep these two parts separate for now.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan or sturdy pot over medium-high heat. Add the sliced white and light green portions of the green garlic and spring onions. Sauté for 1-2 minutes, until they begin to soften.
Add thinly sliced rainbow chard stems, if using, and continue to sauté for another 2-3 minutes, until they are slightly tender.
Stir in minced preserved Meyer lemon zest (or add the fresh lemon zest and caper mixture at this point) and cook for approximately 30 seconds more, until fragrant
Add all the torn leafy greens and the chopped dark green tops of the spring onions and green garlic to the pan. Stir until they just begin to wilt. Cover the pan with a lid and cook for 2-3 minutes.
Uncover and stir the greens. They should be cooked down but still retain their vibrant green color and not be mushy – they should still have some life to them.
Season with apple cider vinegar and kosher salt to taste. Remove from heat.
To plate, arrange the warm greens on a serving dish, creating a bed for the dumplings. Place crispy-coated goat cheese dumplings onto the warm greens. Drizzle with fragrant chili oil and local honey. Scatter fresh chive blossoms over the dish if available and serve immediately.
Serves 4.
— Brandon Blumenfeld
Brandon Blumenfeld is a Swissvale-based private chef, recipe developer and food photographer with more than 18 years of experience in the hospitality industry. Learn more at brandonblumenfeld.com.