iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Leek and Asparagus Frittata

Ingredients:
2 tablespoons (1/4 stick) butter
1 cup chopped leeks (white and pale green parts only)
1 12-ounce bunch thin asparagus, trimmed, cut on diagonal into 1-inch pieces (about 2 1/2 cups)
1 cup sliced stemmed shiitake mushrooms
8 large omega-3 eggs
1 cup diced Fontina cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese

Instructions:
Preheat broiler. Melt butter in heavy broilerproof 10-inch-diameter nonstick skillet over medium heat. Add leeks and sauté 4 minutes. Add asparagus and shiitake mushrooms, sprinkle lightly with salt, and sauté until tender, about 6 minutes. Whisk eggs, 3/4 cup Fontina cheese, 1/2 teaspoon salt, and 1/2 teaspoon pepper in medium bowl. Add egg mixture to skillet; fold gently to combine. Cook until almost set. Sprinkle remaining 1/4 cup Fontina cheese and Parmesan cheese over. Broil until frittata is puffed and cheese begins to turn golden, about 3 minutes. Cut into wedges and serve.
Seared Arctic Char with Broccolini, Olives, and Garlic

Ingredients:
2 tablespoons extra-virgin olive oil, divided, plus additional for drizzling
1 6- to 7-ounce bunch broccolini
2 large garlic cloves, chopped
1/3 cup halved pitted Kalamata olives
3 teaspoons finely slivered organic orange peel (orange part only; removed with zester), divided
2 7- to 8-ounce arctic char fillets with skin (each about 1/2 to 3/4 inch thick)
2 tablespoons (or more) white balsamic vinegar
divided

Instructions:
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add broccolini and stir 1 minute. Pour 1/2 cup water over, cover, and cook just until broccolini is crisp-tender and water evaporates, stirring occasionally, about 5 minutes. Add garlic and stir 30 seconds. Stir in olives and 2 teaspoons orange peel. Transfer mixture to bowl; set aside (do not clean skillet).
Heat 1 tablespoon oil in same skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet, skin side down, and cook until skin is crisp, about 3 minutes. Turn fish over and cook just until fish is opaque in center, about 2 1/2 minutes longer. Transfer to plates. Return broccolini mixture to same skillet to rewarm; stir in 1 tablespoon balsamic vinegar. Season to taste with salt and pepper. Spoon mixture over fish. Drizzle fish lightly with oil and 1 tablespoon vinegar (or more if desired). Sprinkle with remaining 1 teaspoon slivered orange peel and serve.
Champagne-Poached Pears

Ingredients:
1 bottle champagne, preferably pink (about 3 1/2 cups)
1 cup sugar
Zest of 1/4 lemon
1 teaspoon rose water (optional)
1/2 vanilla bean, split lengthwise (optional)
2 large pears (such as Bosc) or 4 small pears (such as Seckel)
peeled (firm
slightly underripe pears work best)

Instructions:
1. Combine all the ingredients except the pears in a pot and bring to a simmer.
2. Carefully lower the pears into the liquid (adding up to 1 cup water to make sure the fruit is fully submerged).
3. Simmer until the pears are tender, 15 to 17 minutes for small pears, 25 to 30 minutes for large ones.
4. Cool the pears in the cooking liquid for 30 minutes before serving, or store them in the refrigerator (still in the liquid) for up to a week.
Châteaubriand

Ingredients:
2 tablespoons extra-virgin olive oil
1 (10-ounce) center-cut beef tenderloin
Kosher salt and freshly ground pepper to taste
1 large shallot, peeled and chopped
"1/2 cup red wine (whatever youre drinking)"
2 tablespoons unsalted butter
chilled

Instructions:
1. Preheat oven to 450°F.
2. In an ovenproof, heavy-bottomed frying pan, heat the olive oil over high heat until hot but not smoking.
3. Season the meat with salt and pepper, then brown it in the pan on all sides.
4. Transfer the pan to the oven and roast until the meat's internal temperature reaches 130°F (for rare), 10 to 15 minutes. Remove the pan from the oven.
5. Transfer the meat to a cutting board and tent it with foil.
6. Pour all but a thin film of fat from the pan.
7. Add the shallot and saut it over medium-low heat until golden, 2 to 3 minutes.
8. Add the wine and raise the heat to high, scraping up any brown bits from the pan.
9. When the sauce is syrupy (about 5 minutes), turn off the heat and whisk in the butter.
10. Carve the meat in thick slices and drizzle with the pan sauce.
Caviar and Blinis

Ingredients:
1 cup buckwheat pancake mix (we like the unsweetened organic one from Whole Foods, but you can use any unsweetened kind and follow the package instructions for all pancake ingredients, using an egg if called for)
1/2 teaspoon kosher salt
1 egg
1 tablespoon melted butter or vegetable oil
2/3 cup milk (any fat content) or water
Black caviar (our favorite is paddlefish)
Crème fraîche
Chives, snipped
Smoked salmon (optional)
Minced red onion (optional)

Instructions:
1. Combine the pancake mix with the salt, egg, butter or oil, and milk or water.
2. Lightly brush another tablespoon of melted butter onto a skillet over medium-high heat.
3. When the skillet is hot, spoon the batter into it a tablespoon at a time.
4. Cook the blinis until tiny bubbles appear, about 1 minute, then flip them and fry until golden brown on each side.
5. Transfer the blinis to a platter and serve warm with the caviar, crème fraîche, chives, and smoked salmon and onion (if desired).
Honey-Roasted Carrots

Ingredients:
3 to 4 bunches (depending on size) fresh carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons honey
Salt and freshly ground black pepper, to taste
N/A freshly ground black pepper

Instructions:
1. Preheat the oven to 450°:F.
2. Cut the carrots into thirds, crosswise on a sharp diagonal.
3. Bring salted water to a boil in a large pot fitted with a steamer basket. Let carrots steam until just tender, about 5 minutes. Drain and place in a bowl. Toss with the oil, honey, salt and pepper.
4. Place the carrots on a baking sheet in a single layer and bake for 25 minutes. Loosen them from the baking sheet with a spatula. Adjust the seasonings and remove to a serving bowl.
Harvest Tart

Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons sugar
1 teaspoon salt
8 tablespoons (1 stick) cold butter
6 tablespoons cold solid vegetable shortening
About 6 tablespoons ice water
1 cup each: pitted prunes, dried apricots and peeled, chopped apples
1/2 cup golden raisins
1/3 cup sugar
1/2 cup shelled walnut halves
4 tablespoons unsalted butter, melted
2/3 cup Grand Marnier liqueur
1 egg
beaten

Instructions:
1. Make the dough: Sift the flour, sugar and salt into a bowl. Add the butter and shortening. Using fingertips or a pastry blender, rub the ingredients together until the mixture resembles coarse meal. Sprinkle in the ice water, 2 tablespoons at a time, stirring with a fork until the dough gathers together. Divide the dough into 2 disks; wrap in plastic and refrigerate for 2 hours.
2. Preheat the oven to 350°:F.
3. In a pot, place the fruits in water just to cover; simmer until tender, 20 minutes. Drain thoroughly and chop. Return to the pot; add the sugar, walnuts, butter and Grand Marnier; simmer for 5 minutes, stirring. Let cool.
4. Roll a disk of dough into an 11-inch circle, 1/4-inch thick, on a lightly floured surface. Line a 9-inch pie pan, leaving a 1-inch overhang; spoon in the filling, mounding it slightly.
5. Roll the remaining disk as before; cut into 1/2-inch strips and arrange lattice-fashion over the filling; crimp decoratively. Brush the lattice with the beaten egg.
6. Bake the tart until the top is golden brown and the filling is bubbling, 30 to 35 minutes. Serve warm or cool.
Spiced Ruby Lamb Shanks

Ingredients:
2 lemons
8 lamb shanks (foreshanks), about 12 ounces each
Salt and pepper, to taste
3 tablespoons olive oil
8 cloves of garlic, peeled
2 cinnamon sticks
1 can (28 ounces) peeled plum tomatoes, chopped, with juices
2 tablespoons each: tomato paste and honey
2 cups ruby port wine
1 cup beef broth
3 sprigs fresh thyme (plus 2 to 3 large bunches, for garnish)
2 bay leaves

Instructions:
1. Blanch the lemons in boiling water for 2 minutes. Drain. Cut into 8 wedges each, discarding seeds.
2. Preheat the oven to 350°:F. Season the lamb with salt and pepper. Heat 2 tablespoons of the oil in a large, ovenproof casserole over medium-high heat. Brown the shanks well, 2 at a time, about 6 minutes each, turning. Remove to a plate. Pour the fat from the casserole and wipe clean.
3. Heat the remaining oil in the casserole over low heat. Add the lemons, garlic and cinnamon; cook for 2 minutes, stirring; crush the lemons slightly. Add the remaining ingredients; season with salt and pepper. Bring to a boil, reduce heat to low and cook for 2 minutes.
4. Return the lamb to the casserole, cover and bake for 1 hour. Uncover and bake until tender, about 45 minutes more, basting occasionally.
5. Remove the lamb to a large, shallow platter. Discard the cinnamon,thyme and bay leaves. Defat the sauce, then spoon it over the lamb. Garnish with the bunches of thyme.
Dried-Apple Stack Cakes

Ingredients:
9 ounces unsulfured dried apples (4 cups)
4 cups unfiltered apple cider
3 cups water
1/2 teaspoon ground mace
6 tablespoons packed light brown sugar
1/2 cup whole milk
1/2 tablespoon cider vinegar
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
Pinch of ground cloves
6 tablespoons unsalted butter, softened
6 tablespoons packed light brown sugar
1/2 cup molasses (not robust or blackstrap)
1 large egg
Equipment: 2 muffin pans with 12 (1/3- to 1/2-cup) muffin cups each
Accompaniment: lightly sweetened whipped cream

Instructions:
Simmer all filling ingredients and a pinch of salt in a 4- to 5-quart heavy pot, uncovered, stirring occasionally and mashing apples with a potato masher as they soften, until a thick purée forms, about 1 1/2 hours. Cool completely.
Preheat oven to 350°F with rack in middle. Butter muffin cups.
Stir together milk and vinegar and let stand 10 minutes to curdle.
Sift together flour, baking soda, salt, ginger, and cloves.
Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, about 3 minutes. Beat in molasses and egg. At low speed, add flour mixture in 3 batches alternately with curdled milk, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread 1 heaping tablespoon batter in each muffin cup and bake just until a wooden pick inserted in center of a cake comes out clean with some crumbs adhering, 11 to 13 minutes. Cool 5 minutes in pans on racks, then invert onto racks to cool completely.
Spread about 2 tablespoons filling on top of 1 cake and invert another cake over filling, then spread a heaping tablespoon filling on top. Make 11 more stacks (you will have about 2 cups filling left over). Transfer to an airtight container and chill at least 2 days for flavors to develop. Bring to room temperature before serving.
Caramel Cake

Ingredients:
2 cups plus 2 tablespoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract
Equipment: a candy thermometer

Instructions:
Preheat oven to 350°F with rack in middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
Sift together flour, baking powder, baking soda, and salt.
Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in 3 batches, mixing until each addition is just incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1 1/2-quart heavy saucepan over medium heat, stirring until sugar has dissolved. Boil until glaze registers 210 to 212°F on thermometer, 12 to 14 minutes, then stir in vanilla.
Put rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.
Mile-High Chocolate Cake

Ingredients:
5 ounces fine-quality unsweetened chocolate, chopped
2 1/4 sticks unsalted butter, softened
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature 30 minutes
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoons pure vanilla extract
2 cups sour cream
1 cup sugar
6 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder (not Dutch-process)
1 1/2 cups whole milk
4 ounces fine-quality unsweetened chocolate, finely chopped
1 tablespoon pure vanilla extract
6 sticks (1 1/2 pound) unsalted butter, at room temperature
Equipment: 2 (8- by 2-inch) round cake pans

Instructions:
Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
Melt chocolate with butter, then cool.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.
Pecan Fig Bourbon Cake

Ingredients:
1 pound dried Black Mission figs, hard tips discarded
2 cups water
1/2 cup bourbon
1 teaspoon pure vanilla extract
3 cups sifted cake flour (not self-rising; sift before measuring)
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1 3/4 cups pecans (7 ounces)
2 cups packed light brown sugar
1 cup vegetable oil
3 large eggs, at room temperature 30 minutes
1 cup confectioners sugar
4 1/2 tablespoons heavy cream
2 teaspoons bourbon
1/4 teaspoon pure vanilla extract
Equipment: a 12-cup bundt pan

Instructions:
Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes. Purée in a food processor with bourbon and vanilla. Cool to warm.
Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.
Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.
Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.
Citrus Pound Cake

Ingredients:
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 tablespoon grated orange zest
1 teaspoon grated lemon zest
2 sticks (1/2 pound) unsalted butter, softened
4 large eggs, at room temperature 30 minutes
2 teaspoons fresh orange juice
1 teaspoon fresh lemon juice
1/2 teaspoon pure vanilla extract
Garnish: confectioners sugar for dusting

Instructions:
Preheat oven to 325°F with rack in middle. Butter an 8 1/2- by 4 1/2-inch loaf pan.
Sift together flour, baking powder, and salt.
Mix together sugar and zests with an electric mixer at low speed until sugar is evenly colored, then add butter and beat at high speed until pale and fluffy, about 5 minutes.
Beat in eggs 1 at a time at medium speed, scraping down side of bowl frequently, then beat in juices and vanilla. At low speed, mix in flour mixture until just incorporated.
Spread batter in loaf pan and rap pan several times on counter to eliminate air bubbles. Bake until golden and a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool in pan on a rack 30 minutes, then run a knife around edge of pan and invert cake onto rack. Cool completely, top side up.
Deviled Ham and Pecan Tea Sandwiches

Ingredients:
1/2 pound cooked ham, cut into 1-inch pieces, 1/2 medium onion, quartered, 3 large sweet gherkins, 1/2 cup pecans,toasted and cooled, 2 tablespoons Dijon mustard, 1 teaspoon Tabasco sauce, 1/4 cup mayonnaise, 16 slices firm white sandwich bread, Garnish: chopped parsley and pecans

Instructions:
Pulse all ingredients except bread in a food processor until finely chopped and combined well.
Spread ham mixture (1/4 cup per sandwich) between slices of bread. Discard crusts, then cut sandwiches into triangles.
Green Beans in Pork Stock

Ingredients:
1 meaty ham hock (about 10 ounces)
2 quarts water
2 pound green beans
trimmed

Instructions:
Bring ham hock and water to a boil with 2 1/2 teaspoons salt and 1 teaspoon pepper in a medium pot. Add green beans and cook, uncovered, until very soft, about 1 hour.
Transfer ham hock to a cutting board and discard skin, then finely chop meat, discarding bone.
Reserve 1 cup cooking liquid. Drain beans, then toss with ham and reserved cooking liquid. Season with salt and pepper.
Featherlight Yeast Rolls

Ingredients:
1 russet (baking) potato (1/2 pound), peeled and cut into 1-inch pieces
1/2 stick unsalted butter, divided
1/2 cup whole milk
1 teaspoon salt
2 tablespoons sugar
1 (1/4-ounce) package Active dry yeast
2 2/3 cups all-purpose flour

Instructions:
Generously cover potato with cold water in a medium saucepan. Bring to a boil, then simmer, covered, until very tender, about 10 minutes. Reserve 1 cup cooking liquid, then drain potato well.
Meanwhile, melt 2 1/2 tablespoons butter.
Mash hot potato in a large bowl with a fork. Stir in milk, salt, 2 tablespoons sugar, and 2 tablespoons melted butter (mixture will be lumpy).
Cool 1/2 cup cooking liquid to warm (105 to 115°F). Stir in yeast and let stand until foamy, about 5 minutes. (If mixture doesn't foam, Start over with new yeast and remaining cooking liquid.)
Stir yeast mixture into potato mixture, then stir in flour with a wooden spoon until a soft dough forms.
Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes (dough will be slightly sticky).
Brush a large bowl with some of remaining melted butter, then turn dough in bowl to coat. Cover tightly with plastic wrap and let rise, chilled, 8 to 12 hours.
Punch down dough (do not knead), then halve. Roll each half into a 12-inch-long log on a very lightly floured surface with lightly floured hands. Cut each log into 12 equal pieces and roll each into a ball. Arrange evenly spaced in 6 rows of 4 (less than 1/2 inch apart) in a buttered 13- by 9- by 2-inch baking pan. Cover pan with a kitchen towel (not terry cloth).
Let rolls rise in a draft-free place at warm room temperature until doubled (they will fill pan), 1 to 1 1/2 hours.
Preheat oven to 375°F with rack in middle.
Melt remaining 1 1/2 tablespoons butter.
Brush top of rolls with melted butter and bake until golden-brown, 25 to 30 minutes. Loosen edges with a sharp knife, then transfer rolls to a rack and cool slightly.
Smothered Steak

Ingredients:
4 bacon slices, 2 tablespoons vegetable oil, divided, 1 1/2 pounds chuck eye or blade steaks, 1/2 cup all-purpose flour, 2 cups thinly sliced onion, 1 cup water

Instructions:
Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble.
Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder. Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry.
Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes.
Add steaks with any meat juices and water and bring to a boil. Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup. Season steaks with salt and pepper. Serve with sauce and sprinkled with bacon.
Potato Casserole

Ingredients:
2 pounds boiling potatoes, 5 tablespoons unsalted butter, melted, 1/2 cup reduced-sodium chicken broth, Equipment: an adjustable-blade slicer

Instructions:
Preheat oven to 425°F with rack in middle.
Peel potatoes and thinly slice (about 1/16 inch thick), then toss with butter, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Spread evenly in a 2-quart shallow baking dish and add broth. Cover tightly with foil and bake 30 minutes. Uncover and bake until top is well-browned and most of stock is absorbed, 30 to 35 minutes more.
Simmered Greens with Cornmeal Dumplings

Ingredients:
1 (1-pound) piece slab bacon
3 quarts water
3 pound mixed greens such as collard, mustard, and turnip
2/3 cup all-purpose flour
1/3 cup yellow cornmeal
2 teaspoons packed brown sugar
1 teaspoon baking powder
1 tablespoon unsalted butter
1/2 cup whole milk

Instructions:
Score bacon 2 or 3 times (do not cut all the way through), then simmer in water in a wide 6-quart pot, covered, 1 hour.
Discard any coarse stems from greens and coarsely chop leaves.
Add greens, 2 1/2 teaspoons salt, and 1 teaspoon pepper to bacon and cook, uncovered, stirring occasionally, 25 minutes.
Meanwhile, whisk together flour, cornmeal, brown sugar, baking powder, and 1/4 teaspoon salt, then blend in butter well with your fingertips. 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 until greens are very tender and silky and dumplings are puffed and cooked through, about 20 minutes. Discard bacon. Season with salt and pepper.