Equipment
Ingredients
Wrappers
- 16 collard greens, washed
Filling
- 30 ml extra virgin olive oil
- 150 g yellow onion, finely diced
- 2 garlic, minced
- 50 g pine nuts, raw
- 200 g short-grain white rice, rinsed well
- 50 g golden raisins
- 15 g fresh dill, chopped
- 10 g fresh mint, chopped
- 2 g black pepper, freshly ground
Braising Liquid
- 400 ml low-sodium vegetable broth, warm
- 60 ml lemon juice, freshly squeezed
- 30 ml extra virgin olive oil
Nutrition (per serving)
Method
Bring a large pot of water to a rolling boil at 100°C/212°F. Prepare a large bowl of ice water nearby.
Working in batches, submerge collard green leaves in the boiling water for 2 minutes until bright green and pliable. Immediately transfer them to the ice water bath using a slotted spoon to halt cooking. Drain and pat dry.
Place each leaf flat on a cutting board. Using a paring knife, carefully shave down the raised, thick portion of the center stem so it is flush with the rest of the leaf. This makes rolling easier.
Heat 30ml of olive oil in a Dutch oven over medium heat. Add the diced onion and pine nuts. Cook for 5 minutes until the onions are translucent and the nuts are lightly golden.
Add the minced garlic and rinsed rice to the pot. Stir continuously for 2 minutes to lightly toast the rice grains.
Remove the pot from the heat. Stir in the raisins, chopped dill, chopped mint, and black pepper. Transfer the filling to a mixing bowl to cool slightly. Wipe the Dutch oven clean.
Lay a prepped collard leaf flat, stem end facing you. Place about 2 tablespoons of filling near the base of the stem. Fold the sides inward over the filling, then roll tightly away from you, like a small burrito.
Arrange the stuffed rolls snugly in the bottom of the clean Dutch oven, seam-side down. Pack them tightly together so they do not unroll during cooking. Create a second layer if necessary.
Pour the vegetable broth, lemon juice, and remaining 30ml of olive oil over the rolls. Place a heatproof plate inverted directly on top of the rolls to weigh them down. Bring the liquid to a simmer at 90°C/195°F over medium heat.
Once simmering, reduce heat to low, cover the pot with its lid, and cook gently for 40 minutes. The liquid should be mostly absorbed and the rice fully cooked.
Remove the pot from the heat. Leave the plate and lid in place and let the rolls rest for 20 minutes before serving. This resting period allows the filling to firm up and absorb the remaining moisture.
Chef's Notes
- Using short-grain rice like Arborio or Calrose is crucial. Its high starch content acts as a binder, helping the filling hold its shape when sliced.
- Paring down the collard stem is an essential technique for a tight, neat roll. Keep the knife blade parallel to the leaf and carefully shave off just the protruding thickness.
- Do not skip the resting phase. Trying to move hot dolmades immediately after cooking will cause them to break apart. As they cool, the starches set and secure the structure.
- If you have leftover filling but run out of whole leaves, you can chop any torn collard pieces, stir them into the filling, and cook it separately as a pilaf.
- This dish tastes even better on the second day as the lemon, dill, and mint flavors continue to mingle.
Storage
Refrigerator: 5 days — Store submerged in their braising liquid to prevent drying out.
Freezer: 3 months — Freeze with liquid in airtight containers. Texture of greens will soften upon thawing.
Reheating: Warm gently on the stovetop over low heat with a splash of water, or microwave in 1-minute bursts.
