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.

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.