Equipment
Ingredients
Collard Wrappers
- 12 collard greens, large leaves, washed
Lamb Meatballs
- 500 g ground lamb
- 1 yellow onion, finely diced
- 3 garlic, minced
- 15 g fresh mint, finely chopped
- 5 g ground cumin
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 100 g short-grain white rice, cooked and fully cooled
- 1 egg, beaten
Braising Liquid
- 400 ml chicken broth
- 30 ml lemon juice, freshly squeezed
- 15 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 175C/350F and bring a large pot of heavily salted water to a rolling boil.
Using a paring knife, carefully shave down the thick center stem on the back of each collard green leaf so that it sits flush with the rest of the leaf. This ensures the leaves will roll easily without snapping.
Submerge the collard leaves in the boiling water for 2 to 3 minutes until bright green and completely limp. Immediately transfer to a bowl of ice water to stop the cooking, then drain and pat dry.
In a mixing bowl, combine the ground lamb, diced onion, minced garlic, chopped mint, cumin, kosher salt, black pepper, cooked rice, and beaten egg. Mix gently with your hands until the ingredients are uniformly distributed.
Place a blanched collard leaf flat on a work surface, vein side up. Place about 65g of the lamb mixture near the stem end of the leaf. Fold the sides inward over the meat, then roll forward tightly to form a neat cylindrical packet.
Arrange the prepared rolls seam-side down in a baking dish. Pour the chicken broth, lemon juice, and olive oil over the top. Cover the dish tightly with aluminum foil and braise in the oven for 40 minutes, or until the meat reaches an internal temperature of 74C/165F.
Remove the baking dish from the oven and allow the rolls to rest in the braising liquid for 10 minutes before serving.
Chef's Notes
- Toasting the ground cumin in a dry skillet for 30 seconds before adding it to the lamb mixture dramatically deepens its earthy, aromatic profile.
- Collard greens are more fibrous than traditional cabbage. The acidic addition of lemon juice to the braising liquid is crucial as it helps break down the cellular structure of the greens while they cook.
- Ensure your cooked rice is fully cooled to room temperature before mixing it into the raw lamb to maintain proper food hygiene and prevent the meat fat from melting prematurely.
- Always wash hands and sanitize surfaces after handling raw lamb to prevent cross-contamination in the kitchen.
Storage
Refrigerator: 4 days — Store in an airtight container with the braising liquid to retain moisture.
Freezer: 3 months — Freeze in the braising broth. Thaw overnight in the refrigerator before reheating.
Reheating: Simmer gently in a covered pan with the braising liquid until the internal temperature reaches 74C/165F.
