Black Sea collard greens meet an Aegean-style olive oil rice filling in this recipe, cooked to be served cold. Enriched with raisins and pine nuts, the filling offers an earthier alternative to the usual vine leaf wraps.
Blanch the collard leaves in boiling water for 2 minutes, then plunge into cold water and trim the thick part of the stems.
Mix the rice, grated onion, tomato, raisins, pine nuts, mint, salt, black pepper and sugar with half of the olive oil.
Place a teaspoon of filling in each leaf, roll tightly and pack the rolls snugly into a pot.
Drizzle over the remaining olive oil and the hot water, then simmer covered over low heat for 25 minutes; serve with a squeeze of lemon juice once fully cooled.
Do not over-blanch the collard leaves; they only need to soften enough to roll. The flavour settles further once they cool, so make them a day ahead and chill them if you can. Allergens: contains tree nuts (pine nuts).
Piknik sepetine koymak için bir akşam önceden hazırlayıp 12 saat buzdolabında dinlendirdim, tadı iyice oturmuştu. Misafirlerden tarifi soranlar oldu.
Çam fıstığı pahalı geldiği için yarısını kabak çekirdeği ile değiştirdim, çıtırlığı korudu ama tadı biraz daha nötr kaldı. Kuru üzüm yerine kayısı da denenebilir diye düşünüyorum.
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