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In a small saucepan with a lid, combine
Carolina Gold Rice (to taste)
Water (1 1/4 cups)
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.
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.
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.
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)
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.
In a mixing bowl, combine
Ground Pork (to taste)
, half of chopped garlic,
Spicy Brown Mustard (to taste)
Salt (1/2 tsp)
. 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
Cooking Oil (1 tsp)
. 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
Apple Cider Vinegar (to taste)
Liquid Aminos (to taste)
Water (1 cup)
, 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!
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