This healthy, vegan recipe is a Southern twist on the Greek classic Dolmades. Instead of grape leaves, collards leave are filled with southern Carolina Gold rice, one of the ingredients that's part of Slow Food USA's Ark of Taste movement. This is a gluten-free, fat-free dish makes a satisfying dinner and an impressive party appetizer.
HARD Servings: 4 Ready In: 50 minutes
For the Smoky Sweet Potato Puree:
2 medium sweet potatoes
1/2 medium sweet onion
1/4 tsp. smoked paprika
1/4 tsp. salt
For the Dolmades:
1 cup Brown Carolina Gold Rice (or other medium grain brown rice)
1/2 medium sweet onion
1 tbsp. minced ginger
1/2 tsp. dried thyme
1/2 tsp. smoked paprika
1/8 tsp. black pepper
2 tbsp. raisins
2 tbsp pecan pieces
1/2 tsp. salt
1 bunch Collards (at least 8 big leaves)
Pin It, Share It:
More about Ark of Taste:
Gather ingredients. Preheat oven to 450 F.
If possible, use Golden Rose brown rice.
For the Smoky Sweet Potato Puree: Scrub the sweet potatoes and cut in half.
Dice the half of sweet onion.
Place the onion in a baking pan with 1/2 cup of water.
Place the sweet potatoes cut-side-down and roast at 450 for about 30-40 minutes, until potatoes are tender.
For the Rice: Dice the other half of the sweet onion and mince the ginger.
Combine the rice, diced onion, ginger, smoked paprika, and thyme in a medium pot.
Cover and toast 3-4 minutes, just until aromatic.
Once the rice is slightly darker and the spices have toasted, you're ready to go. Be careful not to burn the rice.
Add 2 cups of water and the raisins. Cover, bring to a boil, then reduce to a simmer.
Cook until rice is tender, about 20-25 minutes.
Meanwhile, toast the pecans in the 450F oven for 3-5 minutes, just until golden.
To Steam the Collards: To prepare your collards, use a knife to cut out the stems. Wash your collard leaves.
Using a wide pan or pot, heat a 1/2-inch of water to a rolling boil.
Add the collard leaves, cover, and let steam about 5 minutes, until tender. Make sure even the collards in the middle are tender.
Remove the collards from the steaming pot and rinse under cold water.
Squeeze out excess liquid.
To finish Smoky Sweet Potato Puree: When the potatoes are done roasting, a knife can easily slide in and out. Remove from the oven and let cool a few minutes.
When the potatoes are cool enough to handle, peel off the skins and discard.
Combine the potato flesh with the roasted onion, smoked paprika, and salt.
Puree the potato onion mixture in a wide blender or food processor until smooth.
Your Smoky Sweet Potato Puree is ready.
When rice is done cooking, it will be tender but still have a little texture. Remove the lid, fluff with a fork, and season with salt.
To Roll your Dolmades: Set up your Dolmades rolling station: Collards and Rice.
Scoop a large spoonful of the cooked rice on the big end of a collard.
Fold the "ear" of the leaf over the rice.
Start rolling towards the two "tails" of the leaf, tucking in the ends, like you were rolling a burrito. Continue with the remaining collards and rice.
When done, heat Dolmades, covered, in a 350 oven 10-12 minutes, or steam for 5 minutes.
Serve Dolmades over the Smoky Sweet Potato Puree and sprinkle with the toasted pecan pieces.
Chef's Tips: This is a great make-ahead dish for a party. Make everything the day before. Cover the bottom of a baking dish with the Smokey Sweet Potato Puree. Place the rolled Dolmades on top. To heat, simply cover the pan with foil and bake at 350F for 12-15 minutes, until warm. Remove the foil, sprinkle with pecans, and serve with extra Smoky Sweet Potato Puree
Yield: 12 rolls
Amount Per Serving (1/4 recipe, about 3 rolls)
Calories From Fat (13%) 40.77
% Daily Value
Total Fat 4.89g 8%
Saturated Fat 0.31g 2%
Omega-3 Fatty Acids g
Omega-6 Fatty Acids g
Cholesterol 0mg 0%
Sodium 494.63mg 21%
Potassium 568.62mg 16%
Total Carbohydrates 68.56g 23%
Fiber 9.97g 40%
Protein 7.8g 16%
Calcium 36mg 4%
Iron 239.23mg 1329%
Vitamin A 15110.74IU 302%
Vitamin C 0.01mg <1%