Make Ahead

Stuffed Collard Greens

August 28, 2011
2 Ratings
  • Makes 16
Author Notes

I'm growing collard greens in my garden this year for the first time and they've been quite prolific. I wanted do something different with some of them a few weeks ago while they were still young and tender and decided to stuff a few. I'm sure larger, older greens would work just as well.
I used my recipe for the creole seasoning which can be found here in my Monday's Red Beans and Rice Salad recipe.
- inpatskitchen —inpatskitchen

Test Kitchen Notes

Oh my God, this is like dirty rice meets golumpki in the same dish! Only better, because the collards stay a gorgeous green and the filling keeps its pop through the baking process. I love the potential for this dish to be a complete meal waiting for me in my fridge when I come home from work on a Monday night, having taken the time to prep it on a rainy Sunday afternoon. While it baked, I might whip up a Lousiana remoulade, crack open a cold beer, fan myself with the evening newspaper and wonder what it would be like to live in the bayou. - cheese1227 —cheese1227

What You'll Need
  • 16 collard leaves or halves, a little bigger than hand size
  • 1 1/2 cups cooked white rice
  • 1/2 pound ground pork
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced green bell pepper
  • 2 teaspoons of your favorite creole seasoning
  • 1 egg, lightly beaten
  • 1/4 cup chicken broth
  1. Blanch the collard leaves in boiling water for about one minute. Rinse, cool and pat dry.
  2. Brown the ground pork in a saute pan, breaking it up with a wooden spoon as you go until it loses its pink color.
  3. Add the onion, celery, bell pepper and creole seasoning to the pork and continue to saute until the vegetables soften a bit. Cool the mixture to room temperature.
  4. Once the mixture has cooled, stir in the cooked rice and beaten egg.
  5. Place about 2 (coffee) teaspoons of the mixture just above the base of the collard leaf. Roll up the bottom, tuck in the sides and roll the rest of the way.
  6. Repeat for the remaining leaves and place in a shallow baking dish. If you have extra filling, just sprinkle it over the top of the rolls.
  7. Pour the quarter cup of broth over the casserole, cover tightly and bake at 350F for about 1 hour. Serve warm or at room temperature.

See what other Food52ers are saying.

  • Diane Graham McQuay
    Diane Graham McQuay
  • meganvt01
  • ChefJune
  • inpatskitchen

Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!

10 Reviews

80ladies March 23, 2017
I have made this with yellow rice and a can of drain black beans and taco seasoning. the Best!!!
inpatskitchen March 23, 2017
That sounds sooooo good!!
Diane G. November 4, 2015
This would also be fantastic with yellow rice. When you cook your rice, add a packet of Goya Sazon with annatto. It has to have annatto to turn the rice yellow. Fabulous, thank you for the recipe.
inpatskitchen November 4, 2015
That sounds wonderful Diane! I'll have to try it soon. Thanks!
meganvt01 October 11, 2015
Another absolutely fantastic recipe pat! I had collards in the csa and went looking for a recipe and with the fall weather these hit the spot! Will make again and again.
inpatskitchen October 12, 2015
Thanks meganvt01!! So happy you enjoyed!
Alsrussell February 1, 2012
do you think these would freeze well?
inpatskitchen February 1, 2012
You know, I freeze stuffed grape leaves all the time and I think these would do well too although I must admit I've never done it. If you do try it please let me know the results. thanks
ChefJune August 29, 2011
What a great idea for collard greens! I know I shall be "adapting" your recipe very soon. ;)
inpatskitchen August 29, 2011
Thanks! Hope we get to see your adaptation!