2 bunch collard green
2 onions, chopped
1 ½ cup rice, washed and drained
½ lb ground beef
1 tsp tomato paste
1 tsp dried mint
½ cup fresh parsley, finely chopped
½ tsp pepper
1/3 cup canola oil
1 tsp salt to taste
Hot water
Wash the leaves several times to make sure they are all clean. Remove the center stalks from the leaves and cut the large leaves into three triangular pieces. Cut the smaller leaves into two pieces.
Take the collard greens in a pot and boil for 2 minutes in salty water. Then, drain and let them cool for a while.
Combine all the other ingredients, but the water in a big bowl.
Take one piece of leave and place one Tbsp of filling on the larger side. Then, fold the sides inside and roll it as seen in the picture. Repeat the same procedure for all off the pieces.
Place all the rolls side-by-side in a large pot. Add hot water just to cover the rolls. Bring to a boil over medium heat. Then, turn the heat down and cover the lid. Simmer for about 40 minutes or until the rolls are tender.
Serve it warm preferably with yogurt or cacik.
ENJOY
