Strozzapreti

Fill a large bowl with ice water and set near the stove. Fill a large pot with water, generously salt it, and bring to a boil. Add the kale and simmer until tender, 3 to 4 minutes.
Remove the greens with tongs to the ice water to cool. When cool, drain the greens in a colander, then place in a kitchen towel and wring until mostly dry.
Chop the kale finely and add to the bowl of a food processor, along with the eggs, ricotta, Parmigiano-Reggiano, bread crumbs, salt, pepper, and nutmeg. Pulse 7 to 12 times, until the ingredients are chopped into pieces that are the same size and well blended but not completely puréed or smooth. Scrape the mixture into a bowl.

Line 1 or 2 baking sheets with parchment paper and generously dust with flour. Using 2 teaspoons, scoop up a heaping spoonful of ricotta mixture with 1 spoon and then push it onto a prepared baking sheet with the back of the second spoon. Once you get a rhythm, it should be a satisfying process—similar to quenelling. With lightly floured hands, gently roll the dumpling around in the flour on the baking sheet to coat.
Repeat the procedure with the remaining dough, then refrigerate, uncovered, on the prepared baking sheets for at least 1 hour and, preferably, up to 24 hours. Make sure the dumplings don’t touch or they’ll stick together. Do not freeze.

Bring a large pot of generously salted water to a simmer.
Add about 6 strozzapreti to the pot of boiling water. You want to add enough that they can swim around as they cook but not so many that they stick to one another. Let them simmer, watching them carefully. As soon as the dumplings float to the surface, use a slotted spoon to immediately place them on a serving platter, 2 to 3 minutes. Make sure to keep the cooking water at a medium simmer as a rapid boil can break the dumplings apart. Do not overcook them. (Trust us on this.) Being attentive here will save you the time and stress of reboiling a pot of fresh water.
Serve the strozzapreti topped with melted butter and grated Parmigiano-Reggiano.