Sweet Potato Apple Chutney:
Yield: 12 servings
Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Add apple cider, stirring, then allow to simmer for about 10 minutes. Add apples, red peppers, brown sugar and 1 cup water and continue to cook, adding more water if needed, until sweet potatoes are soft but still firm and mixture is thick and syrupy, about 20 minutes. Stir in raisins and bourbon and continue to cook for another 5 minutes. Remove from heat.
Rolls:
For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
For the rolls: Heat oil in a large pot over medium heat. Add garlic, celery, onions and green and red peppers and sweat, about 4 minutes. Add chopped collard greens, mustard greens, turnip greens, jalapenos, smoked salt, baking soda, smoked paprika, red pepper flakes, 1/4 cup house seasoning and enough water to cover greens (save remaining house seasoning for another use). Cook greens until tender, 2 1/2 hours. Remove from heat and allow to cool.
Strain pot liquor from greens and reserve. Place pot liquor in a shallow pan and heat over medium heat. Carefully add whole collard green leaves and simmer until leaves soften, about 3 minutes. Remove leaves one at a time and place on a flat surface. Flatten a leaf and top with 1 scoop drained greens right in the middle of the leaf. Fold the sides of the leaf over the greens and roll the leaf into a log. Repeat process with remaining leaves and filling.
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