About the Dish

3/4 cup Carolina Gold Rice
3/4 teaspoon PeachDish Salt
1 pat Butter
8 ounces Pastured Ground Pork
2 cloves Garlic
1 packet Gulden's Spicy Brown Mustard
4 each Collard Greens
1 small Apple
2 teaspoons Apple Cider Vinegar
1 teaspoon Bragg Liquid Aminos
Per Serving
Calories 600
Total Fat 23 g
Saturated Fat 8 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 9 g
Cholesterol 80 mg
Sodium 880 mg
Total Carbohydrates 72 g
Dietary Fiber 6 g
Sugar 9 g
Protein 29 g
Chef Seth Freedman

Chef Seth has cooked with Oceana, March, and Tabla in NYC, and the Four Seasons and Bacchanalia at Star Provisions in Atlanta. His culinary style focuses on fresh, seasonal ingredients from local, sustainable producers.

Since joining the PeachDish team in 2014 as Culinary Director, Seth Freedman has created hundreds of exciting and fun-to-make menus using fresh, seasonal ingredients from around the South. Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food. Seth loves cooking and teaching. This is as obvious when he reminisces on his former role at farmers markets as it is when he discusses his role at PeachDish. He believes that the objectives for both positions are not so different; both as Market Chef and as PeachDish Culinary Director, Seth helps people approach the idea of cooking for themselves, and gives them the tools to do so in a way that improves their health and supports Georgia’s local farming community. PAST WORK: Oceana, NYC, New York; March, NYC, New York; Tabla, NYC, New York; Four Seasons, Atlanta, GA; Star Provisions, Atlanta, GA; Bacchanalia, Atlanta, GA; Seeds of Nutrition, Atlanta, GA; Community Farmers Markets, East Atlanta Village, Atlanta GA.

Barley Wine

Barley wines are among the oldest beers in the world and bring loads of caramel flavors. The Romans brewed beer by reboiling grains to make progressively weaker beers. The first boil produced the highest sugar content, which reached the highest alcohol content (hence the comparison to wine). Barley wines are noted for their deep caramel flavors which will complement the pork and apple. We recommend Decatur, Georgia's Wild Heaven Civilization as the caramel for the apple in this dish.

Wild Heaven Civilization

Chenin Blanc - South Africa

The pleasant notes of honeysuckle and ripe apple will mirror the sweeter elements of the apple and collard greens. Chenin Blanc will be a delicious match and will not be overpowered by the pork.

Protea Chenin Blanc, South Africa


• In a small saucepan over high heat, combine rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt. • When water simmers, reduce heat to low. Cover and cook until water is gone, 15-20 minutes.
MISE EN PLACE • Cut out the heaviest part of the collard stems, leaving the whole leaves intact. Place leaves in a large bowl, and cover with hot tap water. Finely chop collard stems. • Peel and chop garlic. • Quarter and core apple. Cut 2 of the quarters into 8 even slices. Cut remaining 2 quarters into 1/4-inch dice.
In a bowl combine pork, half of garlic, mustard and 1/2 teaspoon PeachDish Salt.
• Place 1 collard leaf on a work surface with the stem end toward you and dark side facing down. • Overlap cut edges where you removed the stem. • Spoon 1/4 of pork mixture in the center of leaf, and top with 2 apple slices.
• Fold stem end of the leaf over the filling, then fold both sides in. Roll until top of leaf is under the stuffed package (this will keep it from unrolling). • Repeat with remaining leaves, pork mixture and apple slices.
• Place a large sauté pan over medium heat. Add 1 teaspoon cooking oil. When hot, add collard stems and remaining garlic. Cook, stirring, 2-3 minutes. • Add diced apple, and cook until stems are just tender, 1-2 minutes more.
• Add stuffed collards, vinegar, Bragg Liquid Aminos and 1 cup water. • When liquid boils, reduce heat to low. Cover and simmer 15 minutes.
• Fluff butter into rice with a fork. Taste and adjust seasoning as desired. • Divide rice between 2 plates. Top with stuffed collards and apple mixture, and enjoy!