Lamb Meatballs And Collard Dolmades - cooking recipe

Ingredients

1/4 cup bulgur (fine grind)
1 lb ground lamb
1 small onion, chopped fine
2 garlic cloves, minced
1 tablespoon ground cumin
1/4 cup of fresh mint, chopped
kosher salt & freshly ground black pepper
2 tablespoons olive oil, more as needed
16 -20 collard greens, untorn
lemon wedge, for serving

Preparation

Soak the bulgur in hot water until tender, 20 to 30 minutes; drain, squeezing out as much water as you can.
Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper; shape into small 1 inch meatballs, handling the mixture as little as possible.
Heat olive oil in a large skillet, over medium high heat; cook meatballs, turning every few minutes, for a total of 6 to 8 minutes.
Blanch collard greens, in batches, in a large pot of salted boiling water, just until pliable, about 1 or 2 minutes; remove with a slotted spoon to a colander.
Rinse with cool water then squeeze to remove most of the moisture.
With a sharp knife, cut leaves in half, lengthwise, removing stems.
On a work surface, place leave sideways, put a meatball inside, then roll up like a burrito, encasing the meatball with the leaf; place seam side down on a serving dish.
Repeat with remaining meatballs and leaves; serve with lemon wedges.