I LOVE DOLMAS, those miraculous pouches of gustatory goodness. Traditional dolmas use steamed grape leaves to wrap the other ingredients

Dolmas are great for using up leftovers. And if you don’t happen to have grape leaves on hand, go outside and pick some large dock leaves and give them a quick blanching. Dock is a common weed just about everywhere, and very nutritious. You’ve seen it before. Genus Rumex. Lots of different species, such as curly dock and broad-leaved dock.

Roll up the leaves with rice, fresh herbs, spices, maybe some chopped nuts or fruit, sometimes meat, whatever you have.

1 dozen large dock
2 – 3 tbsp olive oil, plus extra for drizzling
1/2 yellow onion, diced
2 – 3 cloves garlic, diced
2 cups cooked rice
1 large lemon, juiced
1 large handful mint & parsley, chopped
salt and pepper

1. Blanche dock leaves in boiling water, one or two at a time, for 30 seconds. Remove to paper towels.

2. In a skillet over medium heat, Sweat onions and garlic in olive oil.

3. Add rice to skillet, stirring. Lower heat. Squeeze large lemon, about 1/4 cup juice, and add to skillet. Add herbs and any other chopped ingredients such as dried fruit, nuts, or leftover meat. Season with salt and pepper, plus more olive oil if necessary. Stir well and remove from heat.

4. Wrap dock leaves with rice mixture. Use burrito technique, folding over two spoonfuls of rice and tucking corners before rolling up.

5. Arrange dolmas on plate. Drizzle with olive oil and a sprinkling of course sea salt.