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40 MARCH 2020
Picadillo-Stuffed Leaves
ACTIVE 45 MIN; TOTAL 1 HR 5 MIN
SERVES 5Briny olives and sweet currants give this
mash-up of picadillo and dolma glorious
brightness, while cinnamon lends a
warmth that makes this dish perfect for
late-winter days.11 / 2 Tbsp. extra-virgin olive oil
1 cup finely diced yellow onion(^1) / 2 cup finely diced red bell pepper
1 large garlic clove, minced
1 tsp. cumin seeds
13 / 4 tsp. kosher salt, divided
(^1) / 2 tsp. ground cinnamon
(^1) / 2 tsp. black pepper
(^3) / 4 cup crushed tomatoes
Trade hearty greens,
like Swiss chard or
lacinato kale, for grape
leaves to prepare
this Cuban twist on
Greek dolma.
(^1) / 2 lb. ground pork
(^1) / 4 cup finely chopped pimiento-
stuffed green olives
2 Tbsp. dried currants or golden
raisins
5 large Swiss chard leaves or 10
lacinato kale leaves
Lime wedges, hot sauce, black
beans, rice, and slaw, for serving
- Heat oil in a large skillet over medium.
Add onion, bell pepper, garlic, cumin,^3 / 4
teaspoon salt, cinnamon, and black pep-
per. Cook, stirring occasionally, until veg-
etables soften, about 8 minutes. Stir in
tomatoes; cook, stirring occasionally,
until mixture thickens, about 8 minutes.
Transfer mixture to a heatproof bowl; let
cool 10 minutes. Add pork, olives, cur-
rants, and remaining 1 teaspoon salt to
tomato mixture; knead with your hands
until mixture is uniform and smooth (simi-
lar to ground sausage). Set aside.- Remove and discard ribs from Swiss
chard or tough stem ends from kale, sep-
arating each leaf into 2 long strips. Work-
ing with 1 strip at a time, spoon 3
tablespoons pork filling onto widest end;
tightly roll into a log, leaving ends open. - Fill a large pot with water to a depth of 1
inch (about 3^1 / 2 cups); bring to a boil over
high. Line a steamer basket with parch-
ment paper; arrange stuffed leaves in
basket. Fit basket inside pot, and cover.
Reduce heat to medium; steam until pork
is cooked through, about 15 minutes.
Remove from heat; let stand 5 minutes.
Serve with lime wedges, hot sauce, black
beans, rice, and slaw.
WINE Fruity, full-bodied red Zinfandel:
2017 Dry Creek Vineyard Heritage Vines