Dolmades With Collard Greens | Experience Life
These Greek-inspired appetizers are wonderful served with a cucumber-yogurt dipping sauce.
Ingredients
- 24 collard green leaves (about 2 to 3 bunches), tough stems removed
- 2 cups cooked brown rice, quinoa, or millet
- 1/4 cup currants
- 1/4 cup toasted pine nuts
- 1/2 cup feta cheese crumbles
- Zest and juice of one lemon
- 1/2 cup chopped Italian parsley
- 1/4 cup chopped mint
- Salt and freshly ground black pepper to taste
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