Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In a small saucepan with a lid, combine
Carolina Gold Rice (to taste)
,
Water (300 mL)
and
Salt (3 g)
. Place over high heat. When water begins to simmer, reduce heat to low, cover and cook 15-20 minutes, or until water is absorbed.
Step 2
Remove from heat, and let stand at least 5 minutes. Just before serving fluff
Butter (to taste)
into rice with a fork. Taste and adjust seasoning as desired.
Step 3
While rice is cooking, prepare your mise en place for stuffed collards: Wash
Collard Greens (to taste)
well to remove any sand or debris. Cut out the heaviest part of the stems, leaving the whole leaves intact. Finely chop the stems.
Step 4
Place collard leaves in a large bowl or pot, and cover with hot Tap
Water (to taste)
to soften them. Peel and chop
Garlic (2 cloves)
.
Step 5
Quarter
Apples (to taste)
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.
Step 6
In a mixing bowl, combine
Ground Pork (to taste)
, half of chopped garlic,
Spicy Brown Mustard (to taste)
and remaining
Salt (3 g)
. Mix well, and divide into 4 equal portions.
Step 7
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.
Step 8
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.
Step 9
Heat a large sauté pan over medium heat. Add
Cooking Oil (5 mL)
. When oil is shimmering, add collard stems and garlic. Cook while stirring 2-3 minutes.
Step 10
Add apples, and cook 1-2 minutes more, or until stem pieces are slightly tender.
Step 11
Place stuffed collards in the pan, add
Apple Cider Vinegar (to taste)
,
Liquid Aminos (to taste)
and
Water (240 mL)
, and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.
Step 12
Divide rice between 2 plates. Place 2 stuffed collards on each plate, and top with collard stem and apple mixture. Enjoy!
