Keto Ramp Pierogi with Spring Leeks, Farm Greens, and Chèvre

Ingredients

• 1.5 cups almond flour
• 0.5 cups water
• 0.5 teaspoons salt
• 1 cup ramp greens
• 1 cup spring leeks
• 1 cup farm greens (spinach, kale, etc.)
• 4 ounces chèvre cheese
• 2 tablespoons olive oil
• 2 tablespoons butter

Instructions

1. 1

   In a mixing bowl, combine the almond flour, ramp greens, and salt. Gradually add water, mixing until a dough forms. Knead for about 5 minutes until smooth. Cover and let rest for 15 minutes.

   🔧 mixing bowl
2. 2

   While the dough rests, clean and chop the spring leeks. In a skillet, heat olive oil over medium heat and sauté the leeks until softened, about 5 minutes. Add farm greens, cooking until wilted. Remove from heat and let cool slightly.

   🔧 skillet
3. 3

   Once the greens mixture is cool, add crumbled chèvre cheese and mix well. Season with salt and pepper to taste.

   🔧 mixing bowl
4. 4

   Roll out the dough on a floured surface until thin, about 1/8 inch thick. Cut out circles using a round cutter or glass, about 3 inches in diameter.

   🔧 rolling pin
5. 5

   Place a teaspoon of the greens and cheese filling in the center of each dough circle. Fold the dough over to create a half-moon shape, pressing the edges to seal tightly. Use a fork to crimp the edges for a decorative finish.

   🔧 fork
6. 6

   Bring a large pot of salted water to a boil. Add pierogi in batches, cooking for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

   🔧 pot
7. 7

   In a large skillet, melt butter over medium heat. Add cooked pierogi and sauté until lightly browned and crispy, about 5 minutes.

   🔧 skillet
8. 8

   Serve the pierogi hot, garnished with additional chèvre, if desired.