I was lucky enough to snag the last of last winter's collards from William's Island Farm. We might have to wait a bit longer til they are back in the market....
Not-Yo'-Flannery O'Conner Collards (see post above)
- 3 garlic cloves, minced
- 1 small onion, diced
- 1 cup long-grained white rice
- 1 1/2 cups water
- 1/4 cup or so olive oil
- 1 bunch chives (Crabtree)
- 1 bunch mint (also Crabtree)
- 1 bunch oregano- or as much you can find on your dead looking plant in the yard
- Salt to taste
- 25 or so collard leaves
- Boiling water in a big pot
- Juice of 1 lemon
- Drizzle or two of olive oil
Put a small dollop (about a teaspoon) of rice onto a leaf. Place it near the stem-side (the bottom). Roll the rice up one turn in the leaf, then fold the sides over to form a package, and roll it up the rest of the way. You should have a little collard bundle.
Place the bundle in the collard-lined pot. Finish rolling the rest of the rice in the remaining blanched leaves. Place the bundles very snugly into the pot- but only in one layer. Pour the lemon juice on top of the dolma, drizzle some olive oil, and sprinkle some salt. Add a little bit of the blanching water to cover the dolma with liquid. Place a dinner plate over the dolma- they should be covered entirely (or almost). Put a weight on top of the plate. I like to use a half gallon jar filled with water.
Place the pot on the stove. Bring first to a boil but immediately turn it down to a gentle simmer. Simmer for 45 minutes- checking now and then that the liquid is still covering the dolma and that the heat not too high or low.
I prefer to refrigerate the dolma overnight with the weight still on and eat them cold the next day. You can also eat them warm-ish the same day. They just get very firm if left overnight.