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1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves, in batches. Blanch for 2 minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
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2. Heat 2 tablespoons of the olive oil over medium heat in a large nonstick skillet; add the onions and a pinch of salt. Cook, stirring, until the onion is tender, 5 minutes. Add the garlic, salt, and sugar and cook until garlic is fragrant, about 1 minute. Add the rice and pine nuts, and stir until rice is coated with oil. Stir in the tomatoes, currants, cinnamon, allspice, salt & pepper to taste. Add 1 cup water, to barely cover the rice. Bring to a boil, reduce heat, cover and simmer 20 minutes or until all liquid is absorbed. Remove from heat and allow to sit 10 minutes, undisturbed. Stir in mint and dill.
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3. Oil a wide, deep lidded saute pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. 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. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
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4. Whisk together the lemon juice and remaining oil, season to taste with salt. Pour over the rolls. Add enough water to barely cover the rolls. Cover with parchment paper, then invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat. Cover the pan, turn the heat to low and simmer for 45 minutes to 1 hour, at which point the leaves will be tender and the rice cooked. Remove from the heat, and carefully remove the rolls from water with tongs. Allow to drain on a rack.
