Stuffed Collard Greens: prepare 1cup of brown rice (1cup brown rice, 2cups of water, 2t. Salt: bring to a boil and then reduce heat to low with lid on; this will take about 20-30 min to cook) once rice has cooled fluff with a fork. Add 1 T. Olive oil, 1/2 cup of chopped fresh dill, 1T. Chopped fresh basil, 1T. Chopped fresh mint and 1/2 cup of finely chopped scallions (green parts only). Season with salt and pepper, and set aside,
Prepare collard greens: rinse collard greens thoroughly and place about 8/10 leaves in a shallow bowl. Pour boiling water over leaves (enough to submerge the leaves when you press them with a wooden spoon)
Remove one leaf at a time and cut the hard part of the rib. This is about on 1/3 of the way up the leaf. Overlap the leaves so that the incision doesn't show (this prevents the rice from oozing out) place 2T. Rice filling in center of leaf and roll as you would roll tightly as you would roll a spring roll or burrito.
Place two leaves in the bottom of a soup pot so that rolls don't stick/burn on bottom of pan when steamed.
Place rolls tightly next to each other in pot. Add a 2-3 cloves of garlic, 3 lemon wedges, a couple scallions and a piece of red or yellow onion. Add enough water to cover bottom of pot (approx 1/2 cup or depending on size of pot).
Place on stove top with a lid on low to medium heat. Steam them for about 25 min. (The steaming will make the collard easier to digest as the rice is already cooked)
Drizzle a little olive oil over them, squeeze 1 lemon wedge and sprinkle a little salt.
Ideal to serve with a yogurt sauce (tzatziki) or sauce of choice.