| Level: | Easy |
| Total: | 2 hr 20 min |
| Active: | 55 min |
| Yield: | 12 stuffed collard greens |
Ingredients
- 1 cup Greek yogurt
- Juice of 1/2 lemon
- 2 tablespoons chopped fresh dill, plus a sprig for garnish
- 1 teaspoon ground coriander
- Kosher salt and freshly ground black pepper
- Olive oil, for drizzling
- 12 medium to large collard leaves (from 1 to 2 bunches), bottom stems trimmed
- 5 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 3/4 cup basmati or long-grain white rice
- 1/4 cup raisins
- 1/4 teaspoon ground allspice
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- Zest of 1 lemon plus juice of 1/2 lemon
- Lemon wedges, for serving
Instructions
- For the lemon yogurt sauce: Add the yogurt, lemon juice, dill, coriander and some salt and pepper to a bowl. Mix together, then drizzle some olive oil on top and garnish with a sprig of dill.
- For the collards: Bring a large pot of water to a boil and have a bowl of ice water ready. Boil the collard leaves until bright green and pliable, about 1 1/3 minutes. Transfer to the ice water to cool. Gently squeeze the leaves dry.
- Lay out the leaves one at a time on a paper towel to blot, and use a sharp knife to cut out the thick center stems, cutting about three-quarters of the way to the top and making sure to leave 2 to 3 inches uncut at the top. Set the trimmed leaves aside.
- Heat 2 tablespoons of the oil in a medium skillet over medium heat. Add the onions and garlic and cook, stirring occasionally, until softened, about 6 minutes. Add the rice, raisins and allspice and cook, stirring, until the rice is well coated, about 1 minute. Add 3/4 teaspoon salt and a few grinds of pepper and remove from the heat. Stir in the dill, parsley, mint and lemon zest.
- Lay out one collard leaf with the intact end pointing towards you and the trimmed stem end pointing away. Spoon 2 level tablespoons of the rice filling in the center of the side facing you. Fold the sides of the leaf over the filling, then roll the leaf up tightly away from you like a burrito, starting from the bottom and finishing seam-side down. Repeat with the remaining leaves and rice filling. (Some of the larger leaves may need to be trimmed slightly if they appear too bulky when rolled up.)
- Add a splash of the remaining 3 tablespoons oil to a medium saucepan. Arrange the collard rolls in a single layer on the bottom of the pan. Top with enough water to just cover the rolls, then drizzle in the remaining olive oil and the lemon juice. Cover the rolls directly with a round of parchment paper. Bring the liquid to a boil over medium-high heat, then reduce to a low simmer and cook, covered with a lid, for 1 hour. Remove the rolls from the liquid, drain on a paper towel-lined plate and let cool to room temperature. Serve with lemon wedges and the lemon yogurt sauce.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 160 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 4 g |
| Cholesterol | 3 mg |
| Sodium | 254 mg |
Reviews
The flavors in this recipe were great!! Three modifications that worked well and I would do again: 1) I don’t like raisins so I used chopped dates instead. 2) In lieu of lemon zest I chopped up some preserved lemon. 3) I can’t have dairy so used unsweetened cashew yogurt instead of Greek yogurt. The reason for fewer than 5 stars is that this recipe was a LOT of work (not “Easy” as the recipe states) and took me more than the 55 minutes suggested at the top of the recipe. Plus I never was able to get the leaves wrapped tightly enough so they completely fell apart with the second cooking in step 6. I ended up draining that mess, then used kitchen scissors to chop everything up and basically made a cooked “salad” topped with the lemon yogurt sauce, which is why I can attest that this recipe tastes great.
This was great. Next time I would add more salt, but otherwise everything about the recipe worked. I did think they were more tasty warm, although the recipe says to cool to room temperature which I felt dulled the flavors. They aren’t exactly dippable, they fall apart if you try to, but we spooned the dip over them. It tastes like a dolma without the briny hit of the grape leaf. The bites with raisins were the best bites!
This is delicious! I don’t like raisins in dolmades, being more familiar with a Lebanese-style grape leaf, but added a squirt of agave syrup to add a bit of sweetness instead. Loved the collard greens as the wrapper and the fresh herbs.