- 8-12 collard leaves (could use cabbage instead of collards)
- 1 tablespoon olive oil
- 1 cup diced onion
- 4 cloves garlic
- minced salt and pepper to taste
- 1/2 tsp. turmeric
- 1/2 tsp. hot curry powder
- about 1/4 tsp. saffron
- 14-16 oz fresh tomatoes, chopped in large chunks (about 10 tomatoes)
- 3/4 cup water
- 1/4 cup cooked brown rice
- 1/4 cup golden raisins
- 1 cup cooked Cannellini beans
- 1/4 slivered almonds
- 2 tablespoons lemon juice
- Preheat oven to 350 degrees F.
- Wash collards and, with a sharp knife, shave off thickest part of the stem from each leaf. Bring a large pot of water to a boil. Add collard leaves and blanch for about 3 minutes. Remove leaves from water and drain in a colander.
- Place a saucepan over medium heat. Add olive oil, onions, and garlic. Saute until onion is soft, about 5 minutes. Add salt, pepper, turmeric, curry powder, saffron, tomatoes, and water. Simmer for 10 minutes, breaking up tomatoes with a spoon as they cook. Turn off the heat and set sauce aside.
- In a large bowl, mix together rice, raisins, beans, almonds, and lemon juice. Add about 1/2 cup of the reserved tomato sauce to the mixture and gently stir until mixed together. Spread remaining tomato sauce evenly in a square baking dish.
- To make collard rolls: Place a collard leaf stem-side down on a flat surface. Spoon 2-3 tablespoons of the rice filling onto the bottom (stem end) of the leaf. Fold the left and right sides inward over the filling and roll the leaf from the stem-side up to the top. Place roll into the tomato sauce in the baking dish. Repeat until collard leaves are all used.
- Bake for 40 minutes. To serve, place cooked roll on a plate and spoon sauce on top. (I like my collard or cabbage rolls a bit crispy, but if you could cover the pan with tin foil prior to baking to prevent crisp leaves.)