Recipe by Fanny Singer and Greta Caruso of The Green Spoon

Collard Green Dolmas

Dolmas are delicious. Dolmas are transportable. Dolmas are great finger food.

But while dolmas have deep roots in ancient culinary traditions—particularly in the Mediterranean, Middle East, and Central Asia where they boast a range of diverse meat and vegetable fillings—we wanted to reimagine them for the lunch box.

Since we’re always looking for foods that happily hang out at room temp and that kids can pick up and munch on with ease, it seemed like the perfect opportunity to futz with the genre. These collard-wrapped dolmas are full of protein, fiber, vitamins, and essential minerals—all the things we love getting into our kids’ (and our own) bodies whenever possible.

While they’re not the kind of thing you’ll whip up the morning of, they’re a genuinely fun project to tackle with (or without) your kids. They’re also fun to eat and, crucially, a very easy addition to any packed lunch.

The ingredients here are supremely riffable—add or subtract to your heart’s content. Just keep in mind: a little rice is necessary to help everything cohere.

The Stats

• Yields: 12–16 dolmas
• Active time: 25 minutes
• Total time: 1 hour – 1 hour 25 minutes

Ingredients

• ½ cup white basmati rice
• ¼ cup red quinoa
• 1 small bell pepper (or ½ of a large one), deseeded and diced
• 1 small yellow onion, diced
• ¼ cup raisins, dried currants, or finely chopped dates
• ½ can black-eyed peas, navy beans, chickpeas, adzuki, or other small firm bean, rinsed 
  • (Frozen edamame also works!)
• 2 tbsp chopped dill
• 1 tbsp chopped mint (optional)
• ¼ cup sunflower seeds, processed or chopped (optional)
• 2 tbsp hulled hemp seeds (optional)
• ½ tsp fine sea salt
• 1–2 large lemons
• Extra virgin olive oil
• 2–3 bunches collard greens (or green/Savoy cabbage, or “spring greens”)

Method

1. Put a pot of salted water on to boil.
2. In a medium skillet, sauté onion in olive oil over medium heat until softened. Add rice, quinoa, bell pepper, and raisins. Cook for 10 minutes, stirring frequently, until grains begin to color and vegetables soften. Add beans, seeds, salt, and herbs. Stir, cook 1–2 minutes more, then remove from heat to cool.
3. Simmer the collard greens in the boiling water, 3 leaves at a time, for 2–3 minutes until bright green and softened. Transfer to an ice bath to stop cooking.
4. With a sharp knife, carefully trim the thick stem on the back of each leaf so rolling is easier.
5. Place ~2 tbsp of filling at the base of each leaf. Roll up like a burrito: one fold, tuck in the sides, then roll to the end. (For minis, use half a leaf + 1 tbsp filling.)
6. Arrange dolmas in a shallow non-reactive pan. Add water halfway up, juice of 2 lemons, a pinch of salt, and a drizzle of olive oil. Bring to a boil, then reduce to a simmer. Cover and cook for 45–60 minutes, until rice and quinoa are tender.