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1
Fill a bowl with cold water.
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2
Bring a large pot of water to a boil while you carefully remove the thick, tough stems from collard greens, trying to keep leaves intact.
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3
Break them off about 1 to 2 inches into the leaf, where they become less ropey.
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4
When water in pot comes to a boil, salt generously and add collard leaves, in batches.
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5
Blanch 2 minutes and transfer to cold water.
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6
Drain, gently squeeze out excess water and set aside on paper towels.
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7
Heat 2 tablespoons of oil over medium heat in a large lidded skillet and add onion.
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8
Cook, stirring, until tender, about 5 minutes.
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9
Add garlic and a generous pinch of salt and cook, stirring, until garlic is fragrant, 30 seconds to a minute.
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10
Add tomatoes with juice, sugar, currants, cinnamon, allspice, and salt to taste.
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11
Cook, stirring often, until tomatoes have cooked down and mixture is fragrant, 10 to 15 minutes.
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12
Remove from heat.
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13
In a large bowl combine quinoa, turkey, mint and parsley.
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14
Add tomato mixture and stir together.
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15
Season to taste with salt and pepper.
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16
Oil a wide, deep, lidded saute pan or saucepan with olive oil.
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17
To fill leaves, place one on your work surface, vein side up with stem end nearest to you.
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18
The leaf may have a big space in the middle where you stemmed it; if it does, pull the two sides of the leaf in toward each other and overlap them slightly.
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19
Place 2 level tablespoons of filling on bottom center of each leaf, leaving a margin of about 3/4 inch below.
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20
Fold bottom up and over, fold sides over, then roll up tightly, tucking in the sides as you go.
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21
Place seam side down in pan, crowding the pan with snug layers.
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22
Drizzle on remaining 2 tablespoons of olive oil.
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23
Whisk together 1/2 cup water, tomato paste and lemon juice.
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24
Season with salt if desired.
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25
Pour over stuffed collard greens.
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26
The rolls should be just submerged.
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27
Add more water if necessary.
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28
Cover stuffed leaves with a round of parchment or wax paper, and place a plate or small lid over the paper to weight them during cooking.
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29
Bring to a simmer, cover and simmer over low heat for 30 to 45 minutes.
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30
Leaves should be just tender.
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31
Remove from heat and carefully remove rolls from pot with a slotted spoon or tongs.
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32
Serve warm or cold, with juice from pan spooned over if desired.
