Dolmas!
I wilted these in the dehydrator, BUT if prepared enough time ahead, the collards should wilt fine on their own - I'd prepare them in the morning and allow them to sit at room temp for the day if you don't have a dehydrator...
filling:
2 c. parsnips - riced
1 c. soaked sunflower seeds - coarse chopped
3/4 c. dried currants
2 tsp dried or 1 tbsp fresh mint
zest of 1 lemon
1/2 tsp sea salt
Combine all filling ingredients in a large bowl and set aside.
Use collard leaves for the dolmas wraps.
dip for leaves:
equal parts of lemon juice and olive oil on a deep plate
Prior to filling the leaves, bathe each side as you go in the olive oil and lemon juice mixture, coating each leaf well. Lay on a cutting board and fill with a couple of tables spoons of filling. Roll tightly and place on mesh dehydrator screen. Continue with the filling leaves until all filling is used. If desired/necessary, dehydrate at 110 degrees for 1 hour to speed up the wilting of the collard leaves.
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