|2 servings||calories per servings 625||protein serving 31 g||carbs per serving 66 g||total fat per serving 28 g|
Throughout the Middle East, tenderized grape leaves are wrapped around fillings of rice, vegetables of the region, resulting in a satisfying, savory finger food often studded with bits of sweet fruit. with a hint of sweet. Grape leaves aren’t that common in the Southeast, but collard greens are, and it turns out they make an excellent “dolma” as well. Ours are young tender and stuffed with seasoned pork and new-harvest apples, for a rush of Southern autumn in every bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||28 g|
|Saturated Fat||12 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||3 g|
|Monounsaturated Fat||9 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||6 g|
In a small saucepan with a lid, combine rice, 1 1/4 cups water and 1/2 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. Remove from heat, and let stand at least 5 minutes. Just before serving fluff butter into rice with a fork. Taste and adjust seasoning as desired.
While rice is cooking, prepare your mise en place for stuffed collards: 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 the stems. Place collard leaves in a large bowl or pot, and cover with hot tap water to soften them. Peel and chop 2 cloves 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.
In a mixing bowl, combine pork, half of chopped garlic, mustard and remaining 1/2 teaspoon PeachDish Salt. Mix well, and divide into 4 equal portions.
Place 1 collard leaf on your work surface with the stem end toward you and the dark side facing down. Overlap the cut edges where you removed the stem. Spoon 1/4 of the pork mixture in the center of the leaf, and top with 2 apple slices.
Fold the stem end of the leaf over the filling, then fold both sides in and roll until the top of the leaf is under the stuffed leaf (this will keep it from unrolling). Repeat with remaining leaves, filling and a few apple slices in each packet.
Heat a large sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is shimmering, add collard stems and garlic. Cook while stirring 2-3 minutes. Add apples, and cook 1-2 minutes more, or until stem pieces are slightly tender.
Place stuffed collards in the pan, add vinegar, Bragg Liquid Aminos and remaining 1 cup water, and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.
Divide rice between 2 plates. Place 2 stuffed collards on each plate, and top with collard stem and apple mixture. Enjoy!
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.Learn More...