1 year ago | This post has 313 notes

fridgebook:

Collard Dolmas with Fresh Thyme and Cranberry Tahini

Ingredients:

• 6 large collard leaves, trimmed and blanched
• 1 cup long grain rice, uncooked
• 2-3 tbsp. earth balance
• 1/4 cup onion, finely diced
• 2 cloves garlic
• 1 tbsp. lemon juice
• 1/4 tsp. salt
• 4 sprigs fresh thyme
• zest of 1 lemon
• black pepper, to taste
• 1/2 cup tahini
• 1/2 cup water
• 1/2 cup dried cranberries (plumped in hot water for 5 minutes)
• 2 tbsp. lemon juice
• 1/4 tsp. salt
• 2 tbsp. olive oil
• 1 tbsp. lemon juice
• 1/8 tsp. salt

Directions:

1. Prepare the collards by removing 2/3s of each collard leaf’s stem with scissors. Boil the leaves for 2 minutes. Drain and set aside.
2. Cook the rice according to package directions. Heat a skillet and melt the margarine in it, adding onion and garlic and cook until softened. Add the lemon juice, salt, thyme, lemon zest, and black pepper and mix well.
3. To make the cranberry tahini, blend together tahini, water, cranberries, lemon juice, and salt in your NuWave food processor until very smooth.
4. Mix olive oil, lemon juice, and salt together in a small bowl. Place one collard leaf down on a flat surface with the slit closest to you, facing vertically. Brush the top of the leaf with oil/lemon mixture.
5. Add 1/4 to 1/2 cup of the rice to the bottom third of the collard leaf. Fold in the sides, then fold up the bottom, and roll tightly.