Black Sea Collard Rolls with Beef and Rice

Wrapping high-fiber collard greens with ground beef and a light rice-cornmeal mixture provides a deeply satisfying, protein-rich traditional dish without unnecessary fats.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 500 g collard greens (about 2 bunches) · 235 kcal in the whole recipe
• 300 g ground beef (10% fat) · 555 kcal in the whole recipe
• 70 g white rice (about 1/3 cup) · 252 kcal in the whole recipe
• 15 g cornmeal (1 tbsp) · 56 kcal in the whole recipe
• 1 medium onion (120 g), finely chopped · 48 kcal in the whole recipe
• 2 cloves garlic (6 g), minced · 9 kcal in the whole recipe
• 34 g tomato paste (2 tbsp) · 33 kcal in the whole recipe
• 13 g olive oil (1 tbsp) · 115 kcal in the whole recipe
• 15 g fresh parsley, finely chopped · 5 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp red pepper flakes, 1 tsp dried mint
• 2 cups warm water

Method

1. Wash the collard greens and blanch in boiling salted water for 3 to 4 minutes, then plunge into cold water, drain, and trim the tough center stems.

   

2. In a mixing bowl, combine the ground beef, rice, onion, garlic, cornmeal, parsley, 1 tablespoon of tomato paste, salt, and spices.

   

3. Place a small portion of the filling on each leaf, roll tightly into small cylinders, and arrange snugly in a pot with the seam side down.

   

4. Whisk the olive oil, remaining 1 tablespoon of tomato paste, and warm water together, pour over the rolls, and cover with a heavy plate.

   

5. Cover the pot and simmer over low heat for 40 to 45 minutes until the leaves and rice are fully tender, then rest before serving.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.