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SideChef
Recipes
Gluten-Free
Pork and Apple Stuffed Collard Greens
Recipe

13 INGREDIENTS • 12 STEPS • 55MINS

Pork and Apple Stuffed Collard Greens

4.3
3 ratings
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.
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
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.
55MINS
Total Time
$2.14
Cost Per Serving
Ingredients
Servings
2
US / Metric
Carolina Gold Rice
to taste
Carolina Gold Rice
Salt
1 tsp
Salt
Butter
to taste
Butter
Ground Pork
to taste
Ground Pork
Garlic
2 cloves
Garlic
Spicy Brown Mustard
to taste
Spicy Brown Mustard
Collard Greens
to taste
Collard Greens
Apple
to taste
Apples
Apple Cider Vinegar
to taste
Apple Cider Vinegar
Water
2 1/4 cups
Water
Water
to taste
Water
Cooking Oil
1 tsp
Cooking Oil
Liquid Aminos
to taste
Liquid Aminos
Nutrition Per Serving
VIEW ALL
Calories
26
Fat
2.5 g
Protein
0.2 g
Carbs
0.8 g
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Pork and Apple Stuffed Collard Greens
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PeachDish
Southern-infused and internationally-inspired meals mailed to your home.
Cooking InstructionsHide images
step 1
In a small saucepan with a lid, combine Carolina Gold Rice (to taste), Water (1 1/4 cups) and Salt (1/2 tsp). 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 1 In a small saucepan with a lid, combine Carolina Gold Rice (to taste), Water (1 1/4 cups) and Salt (1/2 tsp). 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 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 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 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 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 (1/2 tsp). Mix well, and divide into 4 equal portions.
step 6 In a mixing bowl, combine Ground Pork (to taste), half of chopped garlic, Spicy Brown Mustard (to taste) and remaining Salt (1/2 tsp). 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 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 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 (1 tsp). 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 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 (1 cup), and bring to a boil. Reduce heat to low, cover and simmer 15 minutes.
step 11 Place stuffed collards in the pan, add Apple Cider Vinegar (to taste), Liquid Aminos (to taste) and Water (1 cup), 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!
step 12 Divide rice between 2 plates. Place 2 stuffed collards on each plate, and top with collard stem and apple mixture. Enjoy!
Tags
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Gluten-Free
Lunch
Shellfish-Free
Drinks
Fall
Pork
Rice
Side Dish
Vegetables
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