- Yield: 6 Servings
- 2 cups dried sweet corn kernels
- 24 large fresh collard greens, stems trimmed
- ½ cup Greek extra virgin olive oil
- 3 large red onions, finely chopped
- 1 cup chopped fresh mint leaves
- 1 cup chopped wild fennel or 1 fennel bulb, finely chopped
- ½ cup chopped fresh chervil (optional)
- 1½ cup chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
How to Make It
- Soak the corn kernels overnight, refrigerated in cold water. Drain.
- Bring a large pot of salted water to a rolling boil and blanch the collard greens for 1 minute, just to soften a bit. Drain into a colander and rinse under cold water. Pat dry and set aside.
- In a large skillet, heat 2 tablespoons of the olive oil over low heat. Add the onions and cook until very pale golden, about 10 minutes.
- Combine the drained corn, onions, and chopped herbs. Season to taste with salt and pepper.
- Place 2 tablespoons of the filling on the bottom center of each collard leaf and roll up into cylinders, folding in the sides to form the dolmades (like spring rolls). Pour 2 tablespoons of the olive oil on the bottom of a large, wide pot and place the collard dolmades seam-side down, one snugly next to the other. Add enough water just to cover. Cover the pot and bring to a simmer over medium heat. Reduce the heat and cook slowly until leaves and filling are tender, about 30 minutes. Remove from the heat, pour in the remaining 4 tablespoons olive oil, and serve.