Lamb-Stuffed Collards From 'The New Southern Table'

Ingredients (22)

• Stuffed Collards:
• 4 cups (945ml) water, plus more for blanching the collards
• 1/2 teaspoon kosher salt, plus more to taste
• 3/4 cup (105g) bulgur
• 12 ounces (340g) collard green leaves (about 8 to 10 medium-size leaves)
• 1 tablespoon (15ml) olive oil
• 1/2 medium yellow onion, diced
• 1 clove garlic, minced
• 2 pounds (905g) ground lamb
• 2 teaspoons (2g) dried oregano
• Freshly ground black pepper
• 1/2 teaspoon red pepper flakes
• 4 to 6 fresh mint leaves, thinly sliced
• 1 teaspoon (2g) freshly grated lemon zest
•  Sauce:
• 1/2 medium-size yellow onion, diced
• 1 clove garlic, minced
• 1 can (28 ounces, or 795g) whole peeled tomatoes
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes
• 1 cup (235ml) dry white wine