Collard Dolmas

Going with the Boston Organics box, I decided to try out dolmas with collard greens instead of the more traditional grape leaves.  These turned out really yummy.  The spices were spot on, but feel free to change up your leaves, grains, and bean combination.  These do take a bit of time, and the ingredient list may look intimidating but they are perfect for a lazy Sunday morning when you feel like spending time in the kitchen.  Most of the ingredients you probably already have in the pantry.  Enjoy! -Amanda


Collard Dolmas

Yields 14 dolmas
14 collard leaves
1 onion, finely chopped
2 tablespoons oil
1/4 teaspoon dried dill
1/4 teaspoon ground coriander
1/4 teaspoon cinnamon
1/8 teaspoon cayenne pepper
1/8 teaspoon cloves
1 teaspoon salt
2/3 cup brown rice
1 cup water
2 cups cooked chickpeas
1 teaspoon salt
2 cloves garlic, minced
1 tomato, finely chopped
1 lemon, juiced
1/4-1/2 cup vegetable broth or water

Olive oil and lemon juice, for marinating

1.  Lightly steam the collard green leaves, or blanch in hot water.  The idea is you want them to be pliable, so you can wrap them around the chickpea and rice filling.  Let the steamed or blanched collards drain in a colander and set aside.
2.  Sautee onion in oil.  Once the onions have softened and have started to brown, add the spices and salt.  Add the brown rice and let toast in the oil and spices.
3.  Add the water to the rice, and let cook until the water has been absorbed.  Let cool.
4.  Once the rice mixture has finished, combine with the chickpeas, salt, garlic, tomato and lemon juice.
5.  Now you’re ready to roll!  Take a collard leaf and remove the tough part of the stem.  Place about 3 tablespoons of filling toward the middle of the leaf.  Imagine you are folding a burrito.  Fold the bottom up and over the mound of filling.  Tuck in the sides and continue to roll into a tight bundle.
6.  Preheat your oven to 375 Fahrenheit.  Grease a small, deep square pan.  Place the dolmas in the pan, seam side down.  Pack them tightly together!
7.  When all the dolmas are arranged in the pan, cover with broth.  They should be packed tight, but weight them down with a plate and cover the pan with foil.  This serves two purpose:  1) It will prevent the dolmas from moving around and releasing their filling and 2) it will prevent them from burning or drying out.
8.  Bake for 1 hour.  Turn off the oven and let rest an additional 30 minutes.
9.  Let cool, and drizzle with extra virgin olive oil and fresh lemon juice.
10.  These will last about 5 days in the fridge… if they make it that far.


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