A healthy, plant-based recipe, these Southern Collard Dolmades with Smoky Sweet Potato Puree take a twist on the Greek classic. Instead of grape leaves, collard greens are filled with southern Carolina Gold rice, one of the heirloom ingredients that’s part of Slow Food USA’s Ark of Taste movement. This a gluten-free, oil-free dish makes a satisfying dinner and an impressive party appetizer.
