How to: Stuff collard greens

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 an 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.

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