If you plant kale or chard, you know you will always produce more than you need, your friends need and your family needs. But if you have to buy wither in a grocery store, they ask for a princely sum. Something is wrong the the supply and demand side of this formula.
Anyway, the following gives a general recipe for how to make dolmas. If you don't grow your own chard or kale, find a local grower/seller or make friends with a gardener.
Pictured below is my very large colander full of kale, chard, herbs, onions and celery straight from the garden.
To make the dolmas, I cut celery, onion, mint, oregano and dill very finely and then mix it with a pound or two of ground meat.
Finer than this even...
Then I blanche the chard or kale in boiling water and then cool it in ice water. The ice always melts half way through and it doesn't change the the success of the recipe so don't worry about it. Once the leaves have cooled, add a tablespoon of the meat mixture and roll it in the centre of the leaf like the picture below...
Pack the dolmas in a casserole and add broth and cook for about an hour. I freeze them after and then eat them as a treat throughout the fall and winter.I do this about two or three times a year and I always run out sometime near Christmas.
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