I made these once for my sister-in-law's birthday because she is a collard lover. They take a bit more time to prepare but sure are delicious. They are sort of like stuffed grape leaves but only collards with a quinoa pilaf. This recipe is adapted from Moosewood Cooking for Health.
- 1 cup quinoa
- 2 cups water
- 1/2 t. salt
- 2 T. olive oil
- 1 cup diced onion or scallions
- 2-3 garlic cloves or garlic scapes
- 1 cup minced sweet peppers
- 1 1/2 cups diced broccoli or zucchini
- 1 t. dried oregano or 2 t. fresh oregano
- 3 T. fresh mint
- 1/2 t. black pepper
- 1/2 T lemon juice
- 8 collard leaves
To make the quinoa, first wash in strainer. Then in a saucepan combine quinoa, water, and salt. Cover, simmer, and cook on low heat for 15 minutes. Remove the pan from heat and let sit for 5 minutes, then fluff with a fork.
While the quinoa cooks, warm oil in skillet on medium heat. Add onions and garlic and cook for a bit until translucent. Add in peppers, broccoli, oregano, mint, and black pepper. Cover and cook, stirring a few times to keep the veggies from sticking. Once the veggies are tender, add lemon juice and cooke quinoa and some more pepper and salt to taste.
Take your washed collard leaves and cut the large part of the main stem out. Steam or boil them until they soften and are bright green. Spread the leaves onto a plate to cool. After they have cooled a bit, put leaf on the countertop nice and flat. Try and overlap the area where you removed the stem. Mound 1/2 cup of quinoa filling on the center of each leaf near the bottom. Fold the sides of the leaf over the filling and then roll it up from stem end to tip end to form a little package. Place dolma seam side down in lightly oiled 8 inch baking dish.
Repeat with the rest of the collard leaves. The eight dolmas should fit snugly into the baking pan. Cover and bake in preheated 375 degree oven for 15-20 minutes, until hot.
You can also top the dolmas with tomato sauce prior to putting them in the oven!