HOLIDAY GREENERY

There's nothing more elegant than turning winter veggies into delicious appetizers

- RECIPES BY ANN TAYLOR PITTMAN PHOTOGRAPHS BY VICTOR PROTASIO FOOD STYLING BY JULIAN HENSARLING PROP STYLING BY JULIA BAYLESS

Hoppin’ John Rolls

ACTIVE 40 MIN. - TOTAL 55 MIN.

MAKES ABOUT 2 DOZEN ROLLS

24 large turnip green leaves (from 2 [1-lb.] bunches), rinsed (not patted dry)

2 oz. cream cheese, softened

8 thick-cut bacon slices, cooked and crumbled (about 3⁄4 cup)

1⁄3 cup thinly sliced scallions (from 3 scallions)

1⁄2 tsp. kosher salt

1⁄2 tsp. black pepper

1 (15-oz.) can seasoned black-eyed peas, drained

11⁄2 cups cooked long-grain white rice, warmed

Toasted sesame seeds

Hot sauce and lemon wedges, for serving

1 Trim stems from turnip green leaves, and place stems in an even layer in the bottom of a large skillet with a lid. Stack trimmed leaves on a microwavable plate; cover loosely using plastic wrap. Microwave on HIGH until wilted, about 2 minutes. Uncover and set leaves aside.

2. Stir together cream cheese, bacon, scallions, salt, and pepper in a large bowl. Add peas and rice; stir well to combine.

3. Arrange 1 leaf on a work surface, vein side up. Spoon about 2 tablespoons rice mixture onto leaf, leaving a 1-inch border at the bottom.

Starting at the bottom, roll up the end of the leaf so it just overlaps the filling. Tuck in the sides of the leaf, and roll tightly into a cigar shape. Place roll in prepared skillet, seam side down. Repeat with remaining leaves and filling.

4. Pour 2/3 cup water over rolls in skillet. Bring to a boil over medium-high. Cover and reduce heat to medium-low; let steam until heated through, 10 minutes. Uncover and let cool 5 minutes. Sprinkle rolls with sesame seeds, and serve with hot sauce and lemon wedges.

Collard Green Fritters with Smoky Dipping Sauce

ACTIVE 50 MIN. TOTAL 50 MIN.

SERVES 6

SMOKY DIPPING SAUCE