We clean and chop the onions, then fry it in a little sunflower oil. Onions should not be caramelized, I fried them only to be a little soften. At the end I seasoned with a teaspoon of sea salt, one teaspoon of freshly ground pepper and a teaspoon of sweet paprika.

Wash the rice under a stream of water and let it drain well.

In a bowl I put the minced meat, over which I add the fried onion, the rice and a handful of chopped dill. Season with a teaspoon of salt, a teaspoon of freshly ground pepper and a tablespoon of vegetable mix for soups. Mix well until we get a homogeneous paste.

Uncover the collard greens and choose about 20 pieces that are bigger and better to fill. In a pot I boiled two liters of water with two teaspoons of salt. When the water started to boil, I put half of the collard greens in the pot.

Leaves should not boil completely. We only let them 3-4 minutes to soften, then we can rolled them. Then we take them out of the water on a tray and let it cool a little. After or cold, with a knife cut from the thick side of the stub.

Put a tablespoon of stuff on the leaf, cover and roll it. And so I got a stuffed collard greens.

Let's arrange the stuffed collard greens in the pot. First I put the first layer on the bottom of the pot, half of the sorrel. Over this we will beautifully arrange the filled leaves from the edge to the inside.

The third layer will be the spinach. Here, for a plus of flavor, I put a few slices of smoked bacon. The last layer will of course be the second half of the sorrel.

We poured water over to cover everything, and boil at medium temperature. We cook for about an hour until the meat and rice are cooked. Tasted it, and if you need, seasoned with little sea salt.

Serve hot with fresh bread and a little sour cream on top. Whoever wants instead of sour cream can use Greek yogurt.