Collard wraps with seasoned rice

Instructions

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