Yield
Makes 4 servings

How to Make It

Step 1

Sauté sliced onion in hot oil in a large saucepan over medium-high heat until tender. Add potato, carrot, and 1/4 cup water; cook, stirring constantly, 2 minutes. Add leeks and spinach, and cook 3 minutes or until spinach wilts.

Step 2

Whisk together vegetable broth and flour until smooth. Stir broth mixture, minced parsley, soy sauce, and salt into spinach mixture. Bring to a boil; cook, stirring constantly, 1 minute. Reduce heat to low; cook, stirring often, 5 minutes or until thickened.

Step 3

Spoon vegetable mixture into a lightly greased 8-inch baking dish. Drop Cornbread Topping by heaping tablespoonfuls onto hot vegetable mixture.

Step 4

Bake at 400° for 30 minutes or until golden.

Step 5

*Chopped kale, collard greens, or turnip greens may be substituted.

Ratings & Reviews

depthsofthesea's Review

Lesley227
March 01, 2013
This is a wonderful recipe that I've been making for years. Not bland at all. And it doesn't even use white potatoes so I don't know what the previous reviewer was referencing. A delicious mix of veggies, sauce and cornbread. A keeper.

Lesley227's Review

depthsofthesea
November 16, 2009
This recipe is *really* bland - but worthy since it's a great way to use and eat veggies and the dumplings are so easy. Next time I make it I will use less white potatoes (they overwhelmed a bit), more seasonings of some sort, and I will add some herbs to the dumplings. The dumplings would be great on a meat-based casserole or on top of beans.