Equipment
Ingredients
Collard Greens
- 24 collard green leaves, thick lower stems shaved or removed
Rice Filling
- 200 g short-grain white rice, rinsed well
- 45 ml extra virgin olive oil
- 150 g yellow onion, finely diced
- 3 garlic, minced
- 30 g tomato paste
- 30 g fresh parsley, finely chopped
- 20 g fresh dill, finely chopped
- 15 g fresh mint, finely chopped
- 2 g ground allspice
- 5 g salt
- 2 g black pepper
- 15 ml lemon juice, freshly squeezed
Simmering Broth
- 400 ml vegetable broth
- 45 ml lemon juice, freshly squeezed
- 30 ml extra virgin olive oil
- 30 g tomato paste
- 3 g salt
Nutrition (per serving)
Method
Bring a large pot of salted water to a boil at 100 degrees Celsius or 212 degrees Fahrenheit. Working in batches, submerge the collard green leaves for 2 to 3 minutes until pliable and bright green. Transfer immediately to an ice bath to stop the cooking, then drain and pat completely dry.
Heat 45ml of olive oil in a skillet over medium heat. Add the diced onion and saute for 5 minutes until softened and translucent. Add the minced garlic and tomato paste, cooking for 1 more minute until fragrant.
Remove the skillet from the heat and transfer the onion mixture to a mixing bowl. Add the rinsed short-grain rice, parsley, dill, mint, allspice, salt, black pepper, and 15ml of lemon juice. Mix thoroughly until the rice is evenly coated with herbs and seasonings.
Lay a blanched collard leaf flat on a work surface, vein side up. Place about 20 grams of the rice filling near the base of the leaf. Fold the bottom up over the filling, fold the left and right sides inward, and roll tightly upward like a cigar. Repeat with the remaining 19 leaves.
Line the bottom of a Dutch oven with the remaining torn or unused collard leaves. Arrange the stuffed rolls tightly together in the pot, seam-side down, creating a snug single or double layer to prevent them from unrolling.
In a mixing bowl, whisk together the vegetable broth, 45ml lemon juice, 30ml olive oil, 30g tomato paste, and salt for the simmering broth. Pour this mixture over the stuffed collard greens in the Dutch oven.
Place an inverted heatproof plate directly on top of the rolls to weigh them down. Bring the liquid to a gentle simmer at 90 degrees Celsius or 195 degrees Fahrenheit over medium heat. Reduce the heat to low, cover the pot with a lid, and gently simmer for 45 minutes.
Remove the pot from the heat. Allow the stuffed collard greens to rest and cool in the cooking liquid for at least 15 minutes before removing the plate and serving. They can be enjoyed warm or at room temperature.
Chef's Notes
- Shaving down the thick center rib of the collard greens with a paring knife before blanching makes rolling much easier and yields a more tender final bite.
- Always line the bottom of your pot with torn or imperfect leaves to act as a buffer, preventing the bottom layer of stuffed greens from scorching during the long simmer.
- Allowing the rolls to cool in their cooking liquid helps them absorb maximum flavor and prevents the collard greens from discoloring or drying out when exposed to air.
- For maximum flavor development, this dish is actually better when made a day in advance and left to rest in the refrigerator overnight.
Storage
Refrigerator: 5 days — Store in an airtight container submerged in any remaining cooking liquid to prevent drying.
Freezer: 1 month — Freeze in cooking liquid. Texture of leaves may soften slightly upon thawing.
Reheating: Gently warm in a covered saucepan over medium-low heat with a splash of water, or serve at room temperature.
