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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Sohailiqbal official
[email protected]These stuffed collard greens are a great way to get your kids to eat their vegetables. My kids loved them!
Ayan Mahsood
[email protected]I made these stuffed collard greens for a potluck and they were a huge hit! Everyone loved them.
Nathanial Peterson
[email protected]I followed the recipe exactly and my stuffed collard greens turned out great! They were so flavorful and juicy.
ICTO Augie
[email protected]I had some trouble rolling the collard greens, but the end result was worth it. These stuffed collard greens were delicious!
Irald Dervishaj
[email protected]These stuffed collard greens were a bit too spicy for my taste, but I still enjoyed them. The collard greens were cooked well and the filling was flavorful.
sk Media. com 111
[email protected]I'm not a huge fan of collard greens, but I really enjoyed these stuffed collard greens. The filling was delicious and the collard greens were cooked perfectly.
Waqar Mehmood
[email protected]I love stuffed collard greens, and this recipe is one of the best I've tried. The collard greens were tender and flavorful, and the filling was perfectly seasoned.
Junior Tuivanua
[email protected]These stuffed collard greens were a great way to use up some leftover rice and ground beef. They were easy to make and very tasty.
love song
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it! The collard greens were cooked perfectly, and the filling was delicious. I'll definitely be making this again.
Johan Sturt
[email protected]I've made these stuffed collard greens several times now, and they're always a hit! They're so flavorful and satisfying.
Gracy Brigitte
[email protected]These stuffed collard greens were an absolute delight! The combination of flavors was incredible, and the collard greens were perfectly cooked - tender but still with a bit of a bite. I highly recommend this recipe.