Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 2 cups cooked rice
- 2 cups cooked ground beef
- ⅓ cup raisins or dried cranberries
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 tablespoon minced garlic
- 2 pounds (910 g) fresh tomatoes or 1 (28-ounce/794-g) can whole tomatoes
- 3 ounces tomato paste
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- 2 teaspoons brown sugar
- 1 tablespoon cider vinegar
- Kosher salt and black pepper
- 18 collard leaves (about 2 bunches)
- 1 tablespoon salt
Preparation
Filling:
1. Heat the oil in a large skillet. Add the onion and sauté 3 minutes. Add the garlic and cook 1 minute. Add rice, beef, and raisins. Cook on medium-low until the mixture is combined and warmed through.
Sauce:
2. Heat the oil in large skillet. Add onion and sauté 3 minutes. Add garlic and cook for a minute longer. Add tomatoes, tomato paste, paprika, cinnamon, sugar and vinegar. Season with salt and pepper.
Collards:
3. Place the collards in a large stockpot and cover them with water. Add salt. Bring the water to boil and cook for 10 minutes until the greens are soft. Drain and reserve.
Assemble the rolls:
4. Preheat oven to 350F. Lay collard leaf on a cutting board and trim the thick stem to make it flat. Place two heaping spoonfuls of stuffing on the leaf and roll up burrito-style by bringing left and right sides in first, then top and bottom edges. Place the filled roll, seam side down, in a casserole dish. Repeat with remaining collard leaves and filling. Spoon the sauce over the collard rolls. Bake for about 45 minutes.