Create homemade dolmades using kale leaves! Classic pork and rice filling stuffed in tender leaves makes a great appetizer.
Isn't it fun to explore new to you cuisines? This Greek classic is perfect as an appetizer or quick/light lunch. Sometimes it can be hard to find grape leaves at the store, or they come with a premium price. I've found that kale or chard both work beautifully as a substitute!
It's fun to serve up several small plate items at once, so try making some Spinach Artichoke Pastries or Deviled Eggs. Add in some popcorn and it's a well rounded meal.
Key Ingredients
Greens - I like to use full size kale or chard leaves here, the largest ones you've got.
Pork - This is the classic meat used in dolmades.
Rice - You can easily bulk up the filling with plain white rice.
Fresh Herbs - Mint and basil are excellent options!
How to Make Pork Dolmas
***See recipe card below for precise measurements and instructions.***
Step 1: Blanch leaves by holding them in boiling water.
Step 2: Immediately shock in an ice bath.
Step 3: Lay out on tea towels to dry.
Step 4: Cook up pork with diced onions and fresh herbs. Cook rice on the side.
Step 5: Cut out the tough stem, leaving as much of the leaf behind.
Step 6: Add a dollop of pork and of rice in the center of the leaf.
Step 7: Roll up and set aside on a sheet until all filling is used.
Step 8: Pack the rolls into a pan and steam with the lid on.
FAQs
You absolutely must blanch the leaves before using them! They simply won't roll up neatly and will be too tough to bite into if you don't steam them first. You can use the same technique when making Venison Cabbage Rolls, though the kale and chard are easier to hold onto.
Greek Dolmas are perfect at room temp, so no need to rush to make them, they can be enjoyed at any temperature. Serve them up with a bowl of Homemade Tzatziki or hummus. Cast Iron Naan is something everyone in my family learns, and Marius loves to make them for a meal like this.
Photos by Dante from Shire by the Sea
More Appetizer Recipes
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Homemade Dolmades
Ingredients
- 24 large kale or chard leaves
- 1 cup white rice plus broth or water to cook
- 1 tablespoon butter
- 1 white onion
- 1 pound ground pork
- 1 tablespoon olive oil
- 8 - 10 leaves fresh basil
- 10 - 15 leaves fresh mint
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ¼ cup lemon juice
Instructions
Wrappers:
- Prepare a bowl of ice water.
- Place paper towels or clean dish towels on a flat surface.
- Bring a large pot of salted water to a boil.
- Separate and clean your kale/chard leaves
- In pot of boiling water, dip 3-4 leaves at a time, holding onto the stem. Keep in water for 20-30 seconds.
- Transfer immediately to ice water for 30 seconds.
- Shake off excess water and place leaves on towels to dry.
- Repeat for remaining leaves.
Dolmades:
- Cook rice in your favorite method, being sure not to overcook.
- Dice onion and fry in butter until softened. Set aside.
- Add ground pork to skillet until just starting to brown and then add to a large mixing bowl with the onions.
- Chop basil and mint leaves very finely. Add to the mixing bowl along with olive oil, salt, and pepper. Mix well.
- Take a chard or kale leave and lay out on cutting board. With a sharp knife cut a ‘V’ where the stem is, leaving two long lower ends of the leaf and discarding the tough stem.
- Place a small scoop of both rice and filling mix near the bottom of the leaf. Fold two leaf flaps over the filling. Then tightly roll leaf while tucking in the sides to prevent the filling from spilling out. Place on a cookie sheet with folded part down and repeat for remainder of the leaves and filling.
- In skillet, fill till water reaches half way up the Dolmades and fill pan until it is packed. Add lemon juice and a pinch of salt.
- Cover Dolmades with lid, and bring to a boil over medium heat.
- Once boiling, reduce heat to low and gently simmer for 20-25 minutes.
- Remove from heat and gently place Dolmades on tray to cool for 30 minutes.
Notes
- Enjoy warm after 30 minutes of cool down, or pop in the fridge.
- Serve with tzatziki or hummus.
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