The lentils, I cooked in chicken stock and I also added a pound of mixed seasonal greens and wilted them in before adding the lentils.
I blanched the broccoli leaves in salted water with a splash of vinegar, then shocked them in cold water.
I placed the dolmas in a small cast Iron baking dish and sprayed them with olive oil and balsamic vinegar infused with FIGS!
I open roasted the dolmas until tender, about 25 minutes. They were delicious, even at room temperature.
I love finding new ways to utilize everyday foods. Next time you cut your broccoli from your garden, save the larger leaves and let your imaginations run wild!