Nashville Food Project's Beef Stuffed Collard Rolls - Edible Nashville

Ingredients

• 2 tablespoons olive oil
• 1 small onion, chopped
• 1 tablespoon minced garlic
• 2 cups cooked rice
• 2 cups cooked ground beef
• ⅓ cup raisins or dried cranberries
• 1 tablespoon olive oil
• 2 pounds (910 g) fresh tomatoes or 1 (28-ounce/794-g) can whole tomatoes
• 3 ounces tomato paste
• 1 teaspoon paprika
• ½ teaspoon ground cinnamon
• 2 teaspoons brown sugar
• 1 tablespoon cider vinegar
• Kosher salt and black pepper
• 18 collard leaves (about 2 bunches)
• 1 tablespoon salt