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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
Ingredient Facts and Health Benefits
Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!
Directions
Learn how to make this recipe at Serious Eats