STUFFED COLLARD GREENS
Collard greens are great leaves to stuff. They remind me a bit of grape leaves, though they don't need to be brined before you stuff them. Just remove the stems, blanch them, fill and cook like cabbage leaves. I used medium-grain Cal-Rose rice that I bought at my local Iranian market for these; this type of rice is perfect for stuffing grape leaves and vegetables, the package told me, because it doesn't swell when cooking and won't break the leaf.
Provided by Martha Rose Shulman
Categories appetizer
Time 2h
Yield 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
- Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt. Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes. Add the pine nuts and garlic, stir together and add the drained rinsed rice. Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat. Toss with the herbs, salt and pepper, and 1 tablespoon olive oil. To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
- Oil a wide, deep lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
- Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water. Season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls and top with a layer of lemon slices if desired. They will add some bitterness to the dish because of the bitter oils in the lemon skin. Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs. Allow to cool for at least 15 minutes. Taste the liquid left in the pot and adjust seasonings. Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 10 grams, Carbohydrate 45 grams, Fat 13 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 2 grams, Sodium 518 milligrams, Sugar 3 grams
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[email protected]I'm always looking for new ways to cook collard greens, and this recipe definitely fits the bill. The collard greens are tender and flavorful, and the filling is savory and satisfying. I especially love the addition of bacon and smoked ham hocks. The
Anees Mirza
[email protected]So good! I'll be making this again for sure.
GAMER ANONTO
[email protected]I've been making collard greens for years, but this recipe is by far the best. The collard greens are cooked perfectly and the filling is bursting with flavor. I can't wait to make this dish again!
Viten King
[email protected]This is my new favorite collard greens recipe!
kinza Baloch
[email protected]I made this dish for a potluck and it was a huge success. Everyone raved about it. I've already been asked to make it again for next month's potluck. This recipe is definitely a winner!
Chidera Angela
[email protected]Great recipe! Easy to follow and turned out delicious.
Jagat Nath Yogi
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The collard greens were surprisingly tender and the filling was incredibly flavorful. I especially loved the combination of spices. This dish is definitely a keeper!
Inayat Balti
[email protected]5 stars! Will definitely make again.
Theresa Shaffer
[email protected]I'm always looking for new ways to cook collard greens, and this recipe definitely fits the bill. The collard greens are tender and flavorful, and the filling is savory and satisfying. I especially love the addition of bacon and smoked ham hocks. The
Denden Natio
[email protected]So good! I'll be making this again for sure.
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[email protected]I've been making collard greens for years, but this recipe is by far the best. The collard greens are cooked perfectly and the filling is bursting with flavor. I can't wait to make this dish again!
Joan Nabulyo
[email protected]This is my new favorite collard greens recipe!
Mihle Tamba
[email protected]I made this dish for a potluck and it was a huge success. Everyone raved about it. I've already been asked to make it again for next month's potluck. This recipe is definitely a winner!
Kibwe Evans
[email protected]Great recipe! Easy to follow and turned out delicious.
Sinoyolo Mlonzi
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The collard greens were surprisingly tender and the filling was incredibly flavorful. I especially loved the combination of spices. This dish is definitely a keeper!
Jacob Oliver
[email protected]5 stars! Will definitely make again.
Altaf Hussain Chaudhary
[email protected]I've made this dish several times now and it's always a hit. The collard greens are tender and flavorful, and the filling is savory and satisfying. I especially love the addition of bacon and smoked ham hocks. They really take this dish to the next l
Lokendra Bk
[email protected]Delicious and easy to make!