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1
Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact.
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2
Fill a bowl with ice water.
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3
When the water comes to a boil, salt generously and add the collard leaves, in batches.
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4
Blanch for 2 minutes and transfer to the ice water.
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5
Drain, gently squeeze out excess water and set aside.
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6
Heat 2 tablespoons of the olive oil over medium-low heat in a large nonstick skillet and add the onions and a pinch of salt.
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7
Cook, stirring, until the onion is tender but not browned, 5 to 8 minutes.
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8
Add the pine nuts and garlic, stir together and add the drained rinsed rice.
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9
Stir for a minute or two, until you hear the rice begin to crackle, then remove from the heat.
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10
Toss with the herbs, salt and pepper, and 1 tablespoon olive oil.
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11
To gauge how much salt you will need, use the amount that you would use when cooking 1 1/4 cups of rice.
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12
Oil a wide, deep lidded saute pan or saucepan with olive oil.
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13
To fill the leaves, place one on your work surface, vein side up and with the stem end facing you.
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14
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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15
Place about 1 level tablespoon of filling on the bottom center of each leaf.
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16
Fold the sides over, then roll up tightly, tucking in the sides as you go.
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17
Place in the pan, seam side down, fitting the stuffed leaves in snug layers.
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18
Whisk together the lemon juice, remaining oil, and tomato paste with 2 tablespoons water.
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19
Season to taste with salt.
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20
Pour over the rolls.
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21
Add enough water to barely cover the rolls and top with a layer of lemon slices if desired.
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22
They will add some bitterness to the dish because of the bitter oils in the lemon skin.
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23
Invert a plate over the rolls to keep them wrapped and in position, and bring to a simmer over medium heat.
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24
Cover the pan, turn the heat to low and simmer for 1 hour, at which point the leaves will be tender and the rice cooked.
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25
Remove from the heat and carefully remove the stuffed leaves from the water to a platter or to plates with a slotted spoon or tongs.
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26
Allow to cool for at least 15 minutes.
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27
Taste the liquid left in the pot and adjust seasonings.
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28
Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.
