This is a riff on an old-school cabbage roll recipe from Food Wishes. Collard greens make excellent wrappers, since they're big and sturdy and great for braising. The filling is a fragrant mix of ground lamb and toasted spiced quinoa, which drinks up the braising liquid and makes the rolls wonderfully plump. The collard greens also give some of their liquid to the pot, which combines with the tomato-accented broth to make something so good, you might just want to drink it. <br /> <br />These rolls are tasty the day you make them, but they're even better after a night in the fridge. And they freeze extremely well, so doubling this recipe is encouraged.

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