Dolmades With Collard Greens

Makes | 24 dolmades

Ingredients

• 24 collard green leaves (about 2 to 3 bunches), tough stems removed
• 2 cups cooked brown rice, quinoa, or millet
• 1/4 cup currants
• 1/4 cup toasted pine nuts
• 1/2 cup feta cheese crumbles
• Zest and juice of one lemon
• 1/2 cup chopped Italian parsley
• 1/4 cup chopped mint
• Salt and freshly ground black pepper to taste

Directions

1. Bring one quart of water to boil in a saucepan.
2. 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.
3. Mix the rest of the ingredients together.
4. Spoon 2 tablespoons of filling onto the center of each collard green and wrap up like a burrito.
5. Secure the dolmades with a toothpick and chill until ready to serve.

Food Photography by: Terry Brennan; Food Styling by: Betsy Nelson