Collard Green Börek (Black Sea Collard Green Phyllo Rolls)

Use a knife to cut out the thick central ribs of the collard leaves; they stay tough even after boiling. Blanch the leaves in plenty of boiling water for 10 minutes. Remove a leaf and press it between your fingers; it is ready if it breaks down easily. Drain and transfer to cold water to preserve the color.

Take handfuls of the blanched leaves and squeeze them between both hands to remove the water; the squeezed greens should not drip. Then chop them finely.

Finely chop the onion and sauté it in butter until softened and lightly golden. Add the chopped greens and cook for 6 minutes more. Sprinkle in the cornmeal and stir for 2 minutes; it absorbs the remaining moisture and brings the filling together. Add the red pepper flakes and salt off the heat, then let the filling cool.

Cut the phyllo sheets in half. Place a strip of filling along the wide edge of each half and roll toward the narrow end. Arrange the rolls seam-side down on a greased baking sheet.

Whisk together the milk and cooking oil and drizzle the mixture over the rolls. Bake in an oven preheated to 190°C / 375°F for 40 minutes. They are ready when the tops are deep golden and no sauce remains at the bottom of the baking sheet when tilted.