Sicilian Collard Greens With Pine Nuts And Raisins Recipes

Steps:

• Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).
• Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden.
• Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
• Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant.
• Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.
• Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes.
• Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.

Steps:

• Chop whole onions. Saute onions in hot oil in a nonstick pan until soft.
• Meanwhile, slice whole peppers in a food processor, and add to the onions, cooking over medium heat until they begin to soften.
• Stir in raisins, pine nuts, salt and pepper, and continue to cook until peppers are softened.

Steps:

• Bring a large pot of water to a boil while you carefully stem the collard greens, trying to keep the leaves intact. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard leaves in batches. Blanch two minutes and transfer to the ice water. Drain, gently squeeze out excess water and set aside.
• Heat 2 tablespoons of the oil over medium heat in a large lidded skillet, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, salt and sugar, and cook, stirring, until the garlic is fragrant, about a minute. Add the rice and pine nuts, and stir together until the rice is coated with oil. Stir in the tomatoes, currants, cinnamon, allspice and salt and pepper to taste. Stir together, and add 1 cup water or enough to barely cover the rice. Bring to a boil, reduce the heat, cover and simmer until all of the liquid has been absorbed, about 20 minutes. Remove from the heat. Allow to sit for 10 minutes without disturbing. Stir in the mint and dill.
• Oil a wide, deep, lidded sauté pan or saucepan with olive oil. To fill the leaves, place one on your work surface, vein side up and with the stem end facing you. The leaf may have a big space in the middle where you stemmed it; if so, pull the two sides of the leaf in towards each other and overlap them slightly. Place about 1 level tablespoon of filling on the bottom center of each leaf. Fold the sides over, then roll up tightly, tucking in the sides as you go. Place seam side down in the pan, fitting the stuffed leaves in snug layers. Drizzle on the remaining 2 tablespoons olive oil, and pour on the lemon juice. Barely cover with water, and top with a layer of lemon slices.
• Cover the stuffed leaves with a round of parchment paper, and place a plate over the paper to weight them during cooking. This will keep them from opening. Bring to a simmer, cover and simmer over low heat for 45 minutes to an hour until the leaves are tender. Remove from the heat, and carefully remove the dolmades from the water with a slotted spoon or tongs. Allow to drain on a rack set over a sheet pan. Serve warm or cold.