Dolmades With Collard Greens

These Greek-inspired appetizers are wonderful served with a cucumber-yogurt dipping sauce.

Makes 24 dolmades


  • 24 collard green leaves (about 2 to 3 bunches), tough stems removed
  • 2 cups cooked brown rice, quinoa, or millet
  • ¼ cup currants
  • ¼ cup toasted pine nuts
  • ½ cup feta cheese crumbles
  • Zest and juice of one lemon
  • ½ cup chopped Italian parsley
  • ¼ cup chopped mint
  • Salt and freshly ground black pepper to taste

Bring one quart of water to boil in a saucepan. Blanch the collard greens, two to three leaves at a time, for about one minute.

Drain, shock in a bowl of ice water, and dry.

Mix the rest of the ingredients together.

Spoon 2 tablespoons of filling onto the center of each collard green and wrap up like a burrito.

Secure the dolmades with a toothpick and chill until ready to serve.

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