1

Bring large pot two-thirds full of lightly salted water to boil. Meanwhile, remove thick stems from collard greens, keeping leaf intact. Blanch leaves in boiling water 5 minutes; rinse under cold water and drain. Choose 8 large leaves and place on paper towels to dry. Chop remaining leaves; you should have about 11⁄2 cups chopped. Squeeze excess liquid from leaves.

2

Heat oil in medium saucepan over medium heat. Add shallot; cook, stirring, until just tender, 1−2 minutes. Stir in cumin and cinnamon and cook until fragrant, about 30 seconds. Add broth and bring to boil. Stir in rice. Reduce heat to medium-low and simmer, covered, until liquid is absorbed and rice is tender, about 50 minutes. Fluff rice with fork.

3

Stir together rice, chopped collards, raisins, pine nuts, lemon zest and juice, salt, and pepper in large bowl. Let cool.

4

Place 1 whole collard leaf on cutting board and spoon 1⁄2 cup rice filling in center. Roll end of leaf over filling, tuck in sides, and roll tightly like a cigar or burrito. Repeat with remaining leaves and filling. Serve warm or room temperature with lemon wedges.

5

Serving size: 2 rolls