* We linked this post at the Hearth and Soul Hop at Hunger and Thirst *
We have a whole lot of collard greens in the fridge at the moment, and I think they are a great leaf to use for any time you want a dramatic presentation on something. They're also pretty durable, and they get nice and soft when you steam them. Seems like a great match for a dish inspired by dolmades -- one of my favorite Greek appetizers. These were pretty good, but I think next time I'm going to cut the rice in half and add more lemon juice and capers. I put my recommended modifications in parentheses beside what I actually used, so you can take your pick of what to use.
Cod Stuffed Collard Leaves (makes about 15):
- 2 bunches of large collard leaves
- (1/2 lb minced shrimp -- this was my original plan, but my shrimp were gone!)
- 3 cod loins
- 2 Cups rice (reduce amount, probably by half)
- 2 Tbsp capers (increase ot 3 Tbsp)
- juice of one lemon (add an extra half lemon)
- one medium white onion, minced
- one carrot, minced
- one stalk celery, minced
- 2 cloves garlic, crushed and chopped
- 1.5 tsp dry dill
- 2 bay leaves
- 1 tsp sea salt
- black pepper
Now add the rice, bay leaves, and 3 cups water and cook until the rice is done and the water is absorbed. While that's cooking, slice your fish. I sliced mine about 1/4 inch thick:
Now it's time to prep the collard leaves. First wash them and cut off the part of the stem that sticks out past the leaf. In order to make the leaf roll properly, I sliced off the thickest part of the main stem, being careful not to actually split the leaf. To do this, lay the leaf flat on the cutting board and carefully slice the stem off just above the remainder of the leaf. In retrospect, I think this step may be easier after the leaves are steamed because they will lay flatter, but I didn't try it so I'm not sure. If you do this, try it and let me know!
Now steam your leaves until they are limp and easy to work with, and lay them out on the cutting board next to your pan of rice filling and fish. To stuff them, put a couple of tablespoons of rice on the leaf, then lay some fish on top and roll it up like a dolma:
Fold up the bottom over the filling:
Fold the sides in:
And roll it up! Put the rolled pseudolmades into a steamer basket and steam for about 20 minutes, or until the fish inside is cooked.
To serve, mold up the extra rice filling (I used a cap from a baby bottle) and garnish with some carrot strings. To make carrot strings, first make a bunch of thin carrot slices with a vegetable peeler:
Stack the slices on top of each other and double them all over:
Then set them up so they're laying in a stack and slice off thin strings:
I think this recipe would also benefit from a spicy kick, maybe a jalapeno or cayenne sauce. You could even add some heat to the stuffing and I think it would work out pretty well.