-
1
Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact.
-
2
Fill a bowl with ice water.
-
3
When the water comes to a boil, salt generously and add the collard leaves in batches.
-
4
Blanch two minutes and transfer to the ice water.
-
5
Drain, gently squeeze out excess water and set aside.
-
6
Heat 2 tablespoons of the oil over medium heat in a large lidded skillet, and add the onion.
-
7
Cook, stirring, until tender, about 5 minutes.
-
8
Add the garlic, salt and sugar, and cook, stirring, until the garlic is fragrant, about a minute.
-
9
Add the rice and pine nuts, and stir together until the rice is coated with oil.
-
10
Stir in the tomatoes, currants, cinnamon, allspice and salt and pepper to taste.
-
11
Stir together, and add 1 cup water or enough to barely cover the rice.
-
12
Bring to a boil, reduce the heat, cover and simmer until all of the liquid has been absorbed, about 20 minutes.
-
13
Remove from the heat.
-
14
Allow to sit for 10 minutes without disturbing.
-
15
Stir in the mint and dill.
-
16
Oil a wide, deep, lidded saute pan or saucepan with olive oil.
-
17
To fill the leaves, place one on your work surface, vein side up and with the stem end facing you.
-
18
The leaf may have a big space in the middle where you stemmed it; if so, pull the two sides of the leaf in towards each other and overlap them slightly.
-
19
Place about 1 level tablespoon of filling on the bottom center of each leaf.
-
20
Fold the sides over, then roll up tightly, tucking in the sides as you go.
-
21
Place seam side down in the pan, fitting the stuffed leaves in snug layers.
-
22
Drizzle on the remaining 2 tablespoons olive oil, and pour on the lemon juice.
-
23
Barely cover with water, and top with a layer of lemon slices.
-
24
Cover the stuffed leaves with a round of parchment paper, and place a plate over the paper to weight them during cooking.
-
25
This will keep them from opening.
-
26
Bring to a simmer, cover and simmer over low heat for 45 minutes to an hour until the leaves are tender.
-
27
Remove from the heat, and carefully remove the dolmades from the water with a slotted spoon or tongs.
-
28
Allow to drain on a rack set over a sheet pan.
-
29
Serve warm or cold.
