Collard greens provide a nutrient-dense wrapper for spiced beef in these wraps, which are reminiscent of Greek dolmas. Mix things up by substituting turkey or lamb for the ground beef if desired.
In a large skillet over medium heat, heat the oil. Add the onion and sauté until transluscent, 5 to 7 minutes. Add the beef, 1 teaspoon salt, the cumin, paprika, cinnamon, and pepper. Break up the beef with a spatula until incorporated with the onion and spices and in small bits. Cook until the beef is cooked through, about 5 minutes.
Fill an 8-quart pot with water and bring it to a boil over high heat. Make a V-cut and remove the thickest part of the collards’ center stems while leaving the leaves intact. Bisect the leaves lengthwise. You will have 10 to 12 leaf halves, each approximately 5 inches wide. (If you are working with smaller leaves, remove the stem but keep the leaves whole).
Put the leaves in the boiling water with the remaining 1 teaspoon salt. Don’t stir but make sure the leaves are completely submerged. Allow them to boil until still bright green but limp, 2 to 3 minutes. Pour the contents of the pot through a large colander and rinse the leaves in cold water to stop the cooking.
Recipe Notes
Adapted from Feeding the Whole Family by Cynthia Lair