Collard Green Dolmades
Dolmades, or dolmas, is a Greek dish most commonly featuring grape leaves stuffed with rice. As a heartier leafy green, collards are also perfectly suited to this purpose. Complemented by Mediterranean flavors of olive oil, lemon juice, and fragrant herbs like dill and parsley, these dolmades pair wonderfully with olives, feta, and wine when served as a a cold appetizer. And you can tell people that it's authentically Georgia Grown!
- Collard green leaves, stems removed
- ½ cup rice
- 6 tablespoons olive oil, divided
- ¾ cup onion, fine dice
- 1 cup chicken stock or broth + more for cooking
- Juice of 1 lemon, divided + more for serving
- 1 tablespoon fresh chopped dill
- ¼ cup fresh chopped parsley
- Salt & pepper
Blanche collard green leaves in boiling water for about 1 minute. Shock in ice water to stop cooking and to maintain color. Drain. Tear blanched collard leaves into 4 x 4 inch or 5 x 5 inch pieces.
Sauté rice in 2 tablespoons olive oil with onions in medium skillet. Add 1 cup chicken stock and ½ lemon juice. Cook until liquid is absorbed and par cooked. Season rice with herbs, salt and pepper. In same skillet that rice was cooked in, line bottom of pan with pieces of collard green leaves too small to roll with filling. Place torn collard green leaf on cutting board. Place about 1 tablespoon filling on bottom third of leaf then roll over filling, fold sides in and continue rolling until completely rolled. Be careful not to overfill or roll too tight as rice will expand as it cooks. Place rolls seam side down close together in prepared pan so they hold their shape while cooking, and to prevent them from opening. Continue until all leaves and or filling are used. Drizzle with remaining olive oil and lemon juice. Cover with inverted plate then add enough stock to just cover. Simmer 30-40 minutes until stock is absorbed. The rolls should have an olive oil sheen. Cool 30 minutes. Garnish with more whole sprigs of herbs if available, and serve with squeeze of lemon. Serves 6-10.