Frascatelli with Pecorino and Mustard Greens

Ingredients

• 4 servings pepper black freshly ground
• 4 servings kosher salt 
• 6 ounces mustard greens ( 6 cups)
• 0.3 cup pecorino grated
• 2 cups semolina flour (pasta flour)
• 0.3 cup butter unsalted ()

Equipment

• bowl
• frying pan
• baking sheet
• pot
• sieve
• baking pan
• slotted spoon

Directions

1. Spread semolina flour in an even layer in an8x8x2" baking dish. Fill a small bowl with1 cup water and set next to dish. Workingin 4-5 batches, gather your fingertips andthumb of 1 hand together and, workingquickly, dip into bowl of water, lift hand frombowl, and splatter water over semolina.Repeat several times until surface ofsemolina is dotted with ragged wet patchesabout the size of a nickel.
2. Let stand untilwater is absorbed, forming individualdumplings, about 5 seconds. Using a fishspatula or slotted spoon, turn dumplingsover to coat with semolina, then transferto a sieve. Shake gently over same bakingdish to remove excess semolina; transferdumplings to a large rimmed baking sheet.Repeat with remaining semolina and wateruntil all of the water or all of the semolinahas been used (there may be some water orsemolina left over).
3. Working in 3-4 batches, cook dumplingsin a large pot of slowly boiling salted water(if the water is boiling too rapidly, it maybreak up the dumplings), gently swirlingwater once or twice to prevent sticking, untilal dente, about 30 seconds. Using a slottedspoon, transfer frascatelli to another largerimmed baking sheet.
4. Heat butter in a large skillet overmedium-high heat until butter is foamy andbrowned bits form on the bottom of pan,about 2 minutes.
5. Add cooked frascatelli andtoss gently to coat.
6. Add mustard greensand fold gently just to coat and slightlywilt the greens. Season to taste with saltand pepper and divide among bowls. Topfrascatelli with grated Pecorino.
7. Per serving: 450 calories, 14 g fat, 4 g fiber
8. Bon Appétit