I love stuffed vegetables but I’m rarely in the mood to make it myself. Though I love stuffing leaves — it’s like rolling a joint (says the woman who, in 51 years, has never actually rolled one). It’s satisfying — the rhythm of tucking and rolling, wrapping the filling just so until it forms this little green envelope of goodness.
Plus, you can’t take a perfect leaf and not let it fulfill its purpose — embracing rice and vegetables, and keeping them warm and moist.
Alternatively, if your leaves aren’t intact, you can still make this. Instead of rolling them, turn it into a layered casserole — leaf, filling, leaf, filling — ending with the most perfect leaf on top to seal the deal.
These collard green cigars have that same comforting texture and tang as dolmas, classic stuffed grape leaves. So if you don’t have a lemon, don’t bother to make this. Or better yet, send someone to get one.
Before you start, a quick tip to save water and your water bill (if you live in California, where water costs more than gas): soak the rice in cold water instead of rinsing it under running water. This method not only cuts down on water use, but also softens the rice and shorter cooking time.
This recipe is flexible. You can swap collard greens for other leafy greens like Swiss chard or mangold. It work beautifully too. If you want to make it more appealing to your boys, add ground beef to the filling.
Whatever you do or change, enjoy.
The process and the parcels.
P.S. I am devouring Adam Grant’s fascinating book, Originals. Besides the fact that it makes me mediocare—I can’t even spell it right. And envious. Of him, them, all the original people of the world, I love it.
Stuffed Collard Greens
Equipment
- 1 small ovenproof casserole or ovenproof small skillet
Ingredients
- ½ cup basmati or short grain white rice
- 1 small onion - diced
- 1 celery stick - diced
- 1 small sweet pepper - diced
- 8 large collard green leaves
- 1 cup vegetable stock
- Salt and pepper
- Olive oil
- A handful of chopped dill
- Juice of 1 lemon
Instructions
- Wash the rice thoroughly (or soak in cold water for 20 minutes. Put in a sieve and let it drain.
- To make the filling, heat 2 tablespoons of olive oil in a small skillet over medium-high heat. Add the onion, celery, and pepper. Season with salt and pepper and cook for about 5 minutes, until the vegetables soften slightly. Mix in the rice and remove from the heat. Let it cool, then stir in half of the chopped dill.
- Prepare the collard leaves by cutting out the thick stems carefully so the leaves do not tear. Stack the leaves in a large skillet with ½ cup of water, cover with a lid, and steam over high heat for 1–2 minutes. Remove them gently and lay them flat on a clean kitchen towel to cool.
- Preheat the oven to 380°F (190°C).
- Place one collard leaf shiny-side down on a cutting board. Connect the split leaf where the stem was removed by overlapping the edges slightly so it forms a whole leaf again.
- Spoon 1 to 2 heaping tablespoons of filling into the center, depending on the size of the leaf. Fold the top over the filling, tuck in the sides, and roll it up tightly into a cigar or parcel.
- Arrange the stuffed leaves snugly in a baking dish. Pour the vegetable stock and lemon juice over them, and sprinkle with the remaining dill. Cover with a sheet of baking paper and then aluminum foil. Bake for 30 to 40 minutes, until the rice is fully cooked and the leaves are tender.
Notes
- To save water, soak the rice in cold water instead of rinsing it under running water. This method not only cuts down on water use but also softens the rice for better texture and shorter cooking time.
- You can swap collard greens for other leafy greens like Swiss chard, which works beautifully too.
- If you want to make it more appealing to your boys, add ground beef to the filling.
