Collard green dolmades filled with dried corn and herbs recipe

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  • 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
  1. Soak the corn kernels overnight, refrigerated in cold water. Drain.
  2. 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.
  3. 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.
  4. Combine the drained corn, onions, and chopped herbs. Season to taste with salt and pepper.
  5. 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.

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