Collard green pancakes with mozzarela and mince

10 leaves of collard green
1 litre of water
3 ripe tomatoes, peeled
1 medium onion, chopped and mashed
1 pinch of oregano
salt/pepper
1 pinch of cumin
1 pinch of grond nutmeg
2 tbspoons of olive oil
200g of olives, sliced and no seeds
500g of mozzarela
500g of mince
1 tbspoon of butter
1 tbpoon of tomato extract
1/2 cup of milk
1/2 tbspoon of flour

Boil the collard green leaves (do not break them) in the water for 15 min. Drain them and fry them, both sides, in a frying pan with a bit of heated olive oil and the butter. Open them over a chopping board.

Season the meat with the cumin, nutmeg, salt, pepper and tomato extract. Cook it (medium heat).

Open one leaf and remove the tip of the stalk. Put one slice of mozzarela and 1 tbspoon of the cooked mince. Sprinkle with oregano. Roll it like a pancake, hiding the corners inside. Do the same to all the other leaves. Put the "pancakes" in a oven proof glass or ceramic tray.

Sauce:
Chop the tomatoes and add them to a pan with salt, olive oil, the onion, olives, the milk and the flour. Let it boil and thicken. Throw it on top of the collard green pancakes. Put it on a pre-heated oven (medium heat, 180C) for around 10 min. You can sprinkle parmesan on top if you want.

Serve with white rice.