Wash the collards and remove the tough center stem. You can place this in the bottom of the pan in which you will be cooking the stuffed collards. Also place a few collard leafs into the bottom of the pan.
Place the collards into boiling water and cook 5-8 minutes.
Drain and place collards in ice bath. When cool drain.
While the collards are cooking, place the ground beef, rice, tomato paste, 1 teaspoon salt, black pepper and red pepper if using into a large mixing bowl.
Grate the onion into the large mixing bowl.
Mix the onion and ground beef mixture until well blended.
When the collards are cool enough to handle, take a proportionate amount of the meat mixture in the palm of your hand and form into a long cylinder shape and place on the collard leaf at the top end.
Fold the edges to the center like an envelope and then roll down to the bottom.
Place seam side down in the bottom of the pan.
Continue until all the meat or collard greens are used up.
Arrange in neat rows and if there is any extra meat you could just shape in to round patties and place on top of the rolled dolmas.
If you have any greens left just place them on top.
Cover the dolmas with water and sprinkle with the remaining salt.
Place a plate or bowl on top of the dolmas to keep them in place while cooking.
Bring to a boil, then reduce heat to low, cover with lid and simmer on low 45 minutes to 1 hour.
Serve topped with
garlic yogurt
and a crusty bread! Afiyet olsun!
Recipe by In The Kitchen With April at http://www.inthekitchenwithapril.com/2013/08/stuffed-collard-greens-or-kara-lahana-dolmasi.html