Looking for a light lunch to enjoy with your pals? This easy, vegan greens and grains wrap from Chef Melissa Harrison checks all the boxes for spring.
SERVES 6
1 large bunch collard greens (about 1½ pounds)
¼ cup olive oil, divided
1 large red or white onion, finely chopped
3 tablespoons pine nuts
2–3 garlic cloves, minced
1¼ cups medium-grain rice, rinsed and drained
⅓ cup chopped fresh dill
⅓ cup finely chopped mint
½ cup finely chopped flat-leaf parsley
Salt to taste
Freshly ground pepper to taste
⅓–½ cup freshly squeezed lemon juice, strained
2 tablespoons tomato paste
2 tablespoons water
1 sliced lemon (optional)
Bring a large pot of water to boil while stemming the collard greens, being careful to keep the leaves intact. Salt collard leaves generously and add to the boiling water in batches. Blanch for 2 minutes and transfer to a bowl of ice water. Drain, gently squeeze out excess water, and set aside.
Heat 2 tablespoons olive oil over medium-low heat in a large skillet. Add onion and a pinch of salt. Cook, stirring continuously, until the onion is translucent, 5–8 minutes. Stir in the pine nuts and garlic then add the rinsed rice. Stir for a minute or 2, until the rice begins to crackle. Remove from heat and toss with the herbs, salt, pepper, and 1 tablespoon olive oil.
To fill the collard leaves with rice filling, place a leaf vein side up on your work surface. Pull two sides of the leaf inward to overlap. Add about 1 tablespoon of rice to the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place snuggly, seam side down in a wide, deep lidded and well-oiled sauté pan or saucepan.
Whisk together the lemon juice, remaining tablespoon of oil, and tomato paste with 2 tablespoons of water. Season with salt. Pour over the rolls. Add a few additional tablespoons of water to barely cover the rolls and top with a layer of lemon slices. Invert a plate over the rolls to keep them wrapped and in position and bring to simmer over medium heat. Cover the pan, turn heat to low, and simmer for 1 hour. Carefully transfer the stuffed leaves from the water to a platter. Allow to cool for at least 15 minutes.
Serve the rolls warm or at room temperature with the liquid from the pot as a sauce.
Wine Pairing
Fritz Müller
The wrap’s mellow spicy undertone and the sweet fizz of the Fritz Müller create the perfect balance for this bite.
Recommendation by Debbie Endres. At the Gourmet Cellar in Livingston, Debbie Endres talks about wine in a down-to-earth and relatable way. Since opening her storefront in 2004, her goal has been to offer wines at any price point that can be enjoyed with whatever is on the menu.
