Cart
  • 0
  • 0

Cart

  • A minimum order of $45 is needed for delivery.

 

About the Dish

3/4 cups Carolina Gold Rice
3/4 teaspoon PeachDish Salt
1 pat Butter
8 ounces Ground Pork
2 cloves Garlic
1 packet Gulden's Spicy Brown Mustard
6 ounces Collard Greens
6 ounces Apple
2 teaspoons Apple Cider Vinegar
1 packet Bragg Liquid Aminos
Per Serving
Calories 590
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 69 g
Dietary Fiber 6 g
Sugar 9 g
Protein 28 g
Chef Seth Freedman

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.

METHOD

1
In a small saucepan with a lid, combine /rice, 1 1/2 cups water /and /1/4 teaspoon PeachDish Salt. /Place over high heat. When water begins to simmer, reduce heat to low, cover and cook 15-20 minutes, or until water is absorbed.
2
MISE EN PLACE Wash collard leaves well to remove any sand or debris. Cut out the heaviest part of the stems, leaving the whole leaves intact. Finely chop stems. Place collard leaves in a large bowl or pot, and cover with hot tap water to soften them. Peel and chop garlic. Quarter apple through the stem; cut away stem and core, and discard. Cut 2 quarters into a total of 8 even slices; cut the other 2 quarters into 1/4-inch dice.
3
In a mixing bowl combine /pork, half of garlic, mustard /and /1/2 teaspoon PeachDish Salt. /Mix well, and divide into 4 equal portions.
4
Place /1 collard leaf /on your 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 the pork mixture in the center of leaf, and top with /2 apple slices. /
5
Fold stem end of the leaf over the filling, then fold both sides in and roll until top of the leaf is under the stuffed leaf package (this will keep it from unrolling). Repeat with remaining leaves, pork mixture and apple slices.
6
Heat a large sauté pan over medium heat. Add /1 teaspoon cooking oil. /When oil is shimmering, add /collard stems /and /remaining garlic. /Cook, stirring, 2-3 minutes. Add /apples, /and cook until stems are just tender, 1-2 minutes more.
7
Add stuffed collards to the pan. Add /vinegar, Bragg Liquid Aminos /and /1 cup water, /and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.
8
Fluff /butter /into rice with a fork. Taste and adjust seasoning as desired. Divide rice between 2 dinner plates. Place 2 stuffed collards on each plate, and top with collard stem and apple mixture. Enjoy!