Equipment
Ingredients
Greens
- 300 g collard greens, washed, stems trimmed
Rice Filling
- 150 g short-grain white rice, rinsed and soaked in warm water for 15 minutes, drained
- 150 g yellow onion, finely diced
- 15 g garlic, minced
- 30 g fresh parsley, finely chopped
- 15 g fresh mint, finely chopped
- 15 g fresh dill, finely chopped
- 30 g tomato paste
- 45 ml olive oil
- 30 ml lemon juice, freshly squeezed
- 5 g salt
- 2 g black pepper, freshly ground
- 2 g allspice, ground
Simmering Broth
- 400 ml water
- 30 g tomato paste
- 45 ml lemon juice, freshly squeezed
- 30 ml olive oil
- 3 g salt
Nutrition (per serving)
Method
Bring a large pot of salted water to a rolling boil at 100°C/212°F. Submerge the collard green leaves in batches and blanch for 2 to 3 minutes until pliable but still vibrant.
Using tongs, immediately transfer the blanched leaves into an ice bath to rapidly cool and halt the cooking process. Drain and pat the leaves thoroughly dry.
Lay each dried leaf flat on a cutting board. Using a chef's knife, carefully shave down the thick central stem so it is flush with the rest of the leaf, or carve out the thickest bottom portion in a V-shape. Reserve any torn or unusable leaves.
In a mixing bowl, combine the soaked short-grain rice, diced yellow onion, minced garlic, chopped parsley, mint, dill, tomato paste, olive oil, lemon juice, salt, black pepper, and allspice. Mix until the ingredients are completely integrated.
Place approximately 20 grams of the rice filling near the bottom edge of a prepared collard leaf. Fold the sides inward over the filling, then roll tightly away from you to form a sealed, cylindrical bundle.
Line the bottom of a heavy-bottomed pot with the reserved torn or unusable collard leaves to prevent sticking. Arrange the stuffed rolls tightly in snug, concentric layers on top of the bed of leaves, keeping the seams facing down.
Whisk together the water, tomato paste, lemon juice, olive oil, and salt to create the simmering broth. Pour this mixture evenly over the assembled rolls in the pot.
Place an inverted heatproof plate directly on top of the rolls to weigh them down. Bring the broth to a gentle simmer at around 95°C/203°F over medium heat. Reduce the heat to low, cover the pot with a lid, and cook for 45 minutes.
Remove the pot from the heat. Leave the cover and plate in place and allow the rolls to rest in the pot for 30 minutes. This critical step allows the remaining juices to absorb, helping the rolls retain their shape before serving.
Chef's Notes
- Soaking the short-grain rice in warm water before mixing the filling helps remove excess surface starch and kickstarts hydration, ensuring the rice cooks fully without turning into mush.
- Do not overstuff the collard leaves. Rice expands significantly as it cooks. Leaving a little room within the roll prevents the greens from tearing during the simmering phase.
- The resting phase is non-negotiable. Serving them straight off the heat guarantees they will fall apart. Allowing them to cool gently helps the starches set and the flavors deepen.
- Collard greens have remarkably tough central stems. If shaving them down feels tedious, you can completely cut out the bottom two inches of the thickest stem, allowing the left and right flaps to overlap when rolling.
Storage
Refrigerator: 4 days — Store in an airtight container completely submerged in leftover cooking liquid to keep the rolls moist.
Freezer: 2 months — Freeze directly in the cooking liquid. The texture of the greens will soften slightly upon thawing.
Reheating: Reheat gently on the stovetop with a splash of water, or serve at room temperature.
