Blanch Collards, main stem removed, in boiling water in a straining bucket to test for doneness. This can take up to 10 minutes or more for bright green, soft and flavorful leaves. This was a great success, especially since these were cut fresh from my garden in November in Northern New York State.
Saute shallot in olive oil with Lebanese 7 spice and add cooked brown rice with some salt. When cool roll the Dolmas.
Squeeze lots of fresh lemon and its fine. But these ingredients, down to the last one, can find better resting places in my kitchen.
Not horrible, but not something to try anymore. I used the leftover blanched Collards later. Sauteed them in oil and garlic, dried them out for good texture, and added salt and pepper table side for a real treat. Now that's better.