STUFFED COLLARD GREENS
Steps:
- 1. Bring a large pot of water to a boil. 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. 2. Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet; add the onions and a pinch of salt. Cook, stirring, until the onion is tender, 5 minutes. Add the garlic, salt, and sugar and cook until garlic is fragrant, about 1 minute. Add the rice and pine nuts, and stir until rice is coated with oil. Stir in the tomatoes, currants, cinnamon, allspice, salt & pepper to taste. Add 1 cup water, to barely cover the rice. Bring to a boil, reduce heat, cover and simmer 20 minutes or until all liquid is absorbed. Remove from heat and allow to sit 10 minutes, undisturbed. Stir in mint and dill. 3. 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. 4. Whisk together the lemon juice and remaining oil, season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls. Cover with parchment paper, then 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 45 minutes to 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat, and carefully remove the rolls from water with tongs. Allow to drain on a rack.
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Chuta Official
[email protected]I can't wait to try this recipe!
Young Dylan
[email protected]Yum!
Patrick Reu
[email protected]Two thumbs up!
Alon Yosef
[email protected]5 stars!
Rudo Shalom Mapara
[email protected]This is my go-to recipe for stuffed collard greens. It's simple to make and always turns out delicious.
Md Mamun
[email protected]I've made this recipe several times now and it's always a hit! My friends and family love it.
Prince Ernest
[email protected]These stuffed collard greens were a bit more work than I expected, but they were worth it! The flavors were amazing and the collard greens were cooked perfectly.
Lapuah Eric
[email protected]I'm not a big fan of collard greens, but I decided to give this recipe a try. I was pleasantly surprised! The collard greens were cooked perfectly and the filling was very flavorful.
Edward lawson
[email protected]This dish was easy to make and turned out great! The collard greens were tender and the filling was delicious. I would definitely recommend this recipe to others.
Marilyn Carter
[email protected]I tried this recipe last night and it was a hit! My family loved the collard greens and the filling was so flavorful. The only thing I would change is to add a little more spice.
Mario Soza
[email protected]These stuffed collard greens were an absolute delight! The combination of flavors was perfect and the collard greens were cooked to perfection. I will definitely be making this dish again.