|2 servings||calories per servings 600||protein serving 29 g||carbs per serving 72 g||total fat per serving 23 g|
Throughout the Middle East, tenderized grape leaves are wrapped around fillings of rice and vegetables, resulting in a finger food often studded with bits of sweet fruit. Grape leaves aren’t that common in the Southeast, but collard greens are, and it turns out they make excellent “dolma” as well. Ours are young, tender and stuffed with seasoned pork and new-harvest apples for a rush of Southern flavor in every bite.
|Nutrition Facts||/ Per Serving|
|Total Fat||23 g|
|Saturated Fat||8 g|
|Trans Fat||0 g|
|Total Carbohydrates||72 g|
|Dietary Fiber||6 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon PeachDish Salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, 15-20 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Cut out heaviest part of collard stems, using a v-shaped cut; leave whole leaves intact. Place leaves in a wide bowl, and cover with hot water. Finely chop heavy stems.
• Peel and chop garlic.
• Quarter and core apple. Cut 2 quarters lengthwise 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 stem.
• Spoon 1/4 of pork mixture in the center of 1 leaf. Top with 2 apple slices.
• Fold stem end of leaf over filling. Tuck 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 deep sauté pan over medium heat. Add 1 teaspoon cooking oil. When oil is hot, add collard stems and remaining garlic. Cook, stirring, until stems begin to become translucent, 2-3 minutes.
• Add diced apple. Cook, stirring, until stems are just tender, 1-2 minutes.
• 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!
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...