The Deep South meets the Middle East with these stuffed collard greens, inspired by dolmas (stuffed grape leaves). They’re not the prettiest things to ever come out of my kitchen, but they’re definitely tasty! Enjoy them as a snack, as an accompaniment to grilled meat, or on top of a salad.
This recipe is a little more complicated than the other Tabasco® recipes I’ve posted this week, but most of the cooking time is inactive. They also keep well in the refrigerator, so you can make a bunch and then have them handy for snacking on throughout the week.
- 1 cup sushi rice
- 1 tabelspoon olive oil
- 2 shallots, minced
- 1/4 cup golden raisins
salt and pepper
- 1 bunch collard greens
- Prepare the rice according to the directions on the package. Let cool.
- Heat the olive oil in a small pan. Add the minced shallot and cook until golden and slightly crisp, 2-3 minutes; pour the shallot and oil into the rice. Mix in the raisins and season to taste with salt and pepper.
- Lay a collard green flat on the workspace in front of you, veiny side up. Use a sharp knife or a pair of kitchen shears to carefully cut out the tough center stem. Spoon 1 tablespoon of filling onto one end of the green. Fold in the sides, the roll up like a burrito. Place seam-side down in a steamer basket. Repeat with enough greens to make a single layer in the basket; sprinkle heavily with tabasco. Repeat with remaining greens to form a second layer.
- Steam for 30 minutes. Serve warm, at room temperature, or chilled.
Disclosure: I received monetary compensation to develop recipes as part of the Tabasco 10-Ingredient Challenge.