Lamb-Stuffed Collards From 'The New Southern Table'

Serves: 4 Save

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

Directions

Learn how to make this recipe at Serious Eats