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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
Directions
Learn how to make this recipe at Serious Eats