Stuffed Collard Greens Recipe

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Ingredients

Count

Nutrition

1497

Calories

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Ingredients:

Serving

1 1/2 lbs collard greens, stemmed
1/4 cup extra virgin olive oil
1 cup red onion, finely chopped
4 cloves garlic, minced
1 salt to taste
1 tsp sugar
3/4 cup basmati rice , rinsed well in several changes of water
1/4 cup pine nuts (to taste), lightly toasted
14 oz chopped tomatoes, drained (retain juice)
2 tbsp to 1/4 cup currants or dark raisins (to taste)
3/4 tsp cinnamon
3/4 tsp allspice
1/2 tsp freshly ground black pepper
1 1/4 cups water
2 tbsp chopped fresh mint
1/4 cup chopped fresh dill
2 tbsp fresh lemon juice

Directions:

Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
Heat 2 tablespoons of the oil over medium heat in a large lidded skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, salt and sugar, and cook, stirring, until the garlic is fragrant, about a minute. Add the rice and pine nuts, and stir together until the rice is coated with oil. Stir in the tomatoes, currants, cinnamon, allspice and salt and pepper to taste. Stir together, and add 1 cup water or enough to barely cover the rice. Bring to a boil, reduce the heat, cover and simmer until all of the liquid has been absorbed, about 20 minutes. Remove from the heat. Allow to sit for 10 minutes without disturbing. Stir in the mint and dill.
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 so, pull the two sides of the leaf in towards 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 seam side down in the pan, fitting the stuffed leaves in snug layers. Drizzle on the remaining 2 tablespoons olive oil, and pour on the lemon juice. Barely cover with water, and top with a layer of lemon slices.
Cover the stuffed leaves with a round of parchment paper, and place a plate over the paper to weight them during cooking. This will keep them from opening. Bring to a simmer, cover and simmer over low heat for 45 minutes to an hour until the leaves are tender. Remove from the heat, and carefully remove the dolmades from the water with a slotted spoon or tongs. Allow to drain on a rack set over a sheet pan. Serve warm or cold.
Yield: About two dozen stuffed leaves.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1496.81 Kcal (6267 kJ)
Calories from fat	819.01 Kcal
		% Daily Value*
Total Fat	91g	140%
Sodium	164.11mg	7%
Potassium	3267.66mg	70%
Total Carbs	158.63g	53%
Sugars	25.15g	101%
Dietary Fiber	43.5g	174%
Protein	37.37g	75%
Vitamin C	343.7mg	573%
Vitamin A	1.5mg	49%
Iron	251.7mg	1398%
Calcium	1820.4mg	182%

Amount Per 100 g
Calories	78.24 Kcal (328 kJ)
Calories from fat	42.81 Kcal
		% Daily Value*
Total Fat	4.76g	140%
Sodium	8.58mg	7%
Potassium	170.8mg	70%
Total Carbs	8.29g	53%
Sugars	1.31g	101%
Dietary Fiber	2.27g	174%
Protein	1.95g	75%
Vitamin C	18mg	573%
Vitamin A	0.1mg	49%
Iron	13.2mg	1398%
Calcium	95.2mg	182%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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