Stuffed Collard Greens
Savor a healthier take on classic Southern cuisine with this Stuffed Collard Greens recipe. Filled with tender steak and brown rice, each serving has 31 grams of high-quality protein, making this the perfect nutritious and delicious dish for meal prep for whenever hunger strikes!
Humble-brag 😉: when I originally shared this stuffed collard greens recipe, I entered it in a recipe contest sponsored by The Beef Checkoff, and guess what? I WON!!! So, it goes without saying that this recipe was a great success.
I wanted to create a high-protein, nourishing dish that proves Southern food doesn’t have to be smothered in butter, and these stuffed collard rolls do just that! In fact, this recipe boasts a whopping 31 grams of protein per serving!
Imagine thinly sliced, juicy, lean beef and flavorful brown rice bundled up in crisp-tender collard greens and slathered in tangy tomato sauce. I don’t know about you, but I’m drooling just thinking about it, so let’s cook!
Why you’ll love this recipe
- It’s an award-winning recipe! I entered this stuffed collard greens recipe in a Recipe Redux contest sponsored by The Beef Checkoff, and it won!
- Healthy, comfort food. This spin on classic cabbage rolls proves that Southern-inspired dishes aren’t inherently a nutritional nightmare and can actually be quite good for you!
- 31 grams of protein per roll. Research shows that getting 20-30 grams of protein per meal sustains satiety and can aid weight loss, improve body composition, and support a healthy metabolism.
- Benefits of lean beef. Tucked inside these rolls is thinly sliced lean beef, which happens to be the best food source for high-quality protein, vitamin B12, zinc, and iron!
- Perfect for meal prep. These collard green rolls offer a healthy, high-protein option whether you need a grab-and-go lunch, healthy snack, or post-workout pick-me-up.
Ingredients you’ll need
For the collard greens:
- Collard leaves. Select large, sturdy, vibrant green leaves with no signs of wilting and yellowing.
- Extra virgin olive oil. To sauté the aromatics (for the rice filling).
- Onion and garlic. This aromatic duo adds depth of flavor and aroma to the rice filling.
- Beef stock and water. Using beef stock and water to cook the rice infuses it with rich, savory flavors while cooking the grains evenly.
- Tomato paste. This gives the rice filling a bold, umami-forward tomato flavor and a rich, reddish color while creating a cohesive consistency.
- Brown rice. Whole-grain brown rice is rich in fiber, vitamins, and minerals, making it a healthy filling choice for these rolls.
- Sirloin tip steak. This cut is known for its tenderness and beefy flavor. It’s often sliced thin for sandwiches, stir-fries, or, in this case, stuffed collard rolls.
For the sauce:
- Tomato sauce. This is the base of the sauce. It adds the necessary moisture to cook the collard rolls perfectly in the slow cooker.
- Coconut sugar. This gives the sauce a subtle sweetness to balance the acidity of the tomatoes. You can also use brown sugar here.
- Fresh lemon juice. The citric acidity helps balance and brighten the flavors of the sauce.
- Worcestershire sauce. It brings a savory, umami-rich complexity to the sauce.
- Salt and pepper. To season the sauce.
How to make stuffed collard greens
Step 1: Prep greens. Bring a pot of water to a full boil. Meanwhile, cut out the stem from the center of the leaves and shave the excess. Then, add the leaves to the pot one at a time and boil for 2-3 minutes. Drain, rinse under cold water, pat dry, and set aside.
Step 2: Cook rice. Sauté the onions with olive oil in a saucepan, then stir in the garlic and sauté a few more seconds. Whisk in the stock, water, and tomato paste, then add the rice and bring to a boil. Reduce the heat, cover, and simmer until the liquid is absorbed.
Step 3: Make sauce. While the rice cooks, whisk the tomato sauce, lemon juice, coconut sugar, and Worcestershire sauce in a medium bowl. Season to taste with salt and pepper, and set aside.
Step 4: Assemble rolls. Place a collard leaf on a flat surface and top with steak and a scoop of rice. Then, fold the bottom up, fold in the sides, and roll up tightly to seal it like a burrito.
Step 5: Slow cook. Spread a layer of sauce in the bottom of the slow cooker, then add the rolls in a single layer, seam-side down. Pour the remaining sauce over top, and cook on low heat for 4 hours.
Recipe tips
- Remove the hard center stem from the collard leaves. To make rolling the stuffed collard greens easier, be sure to cut out all of the tough stem that isn’t flat with the leaf before boiling.
- Don’t overcook the collard leaves. Briefly blanch the leaves in boiling water to achieve a tender, pliable texture for rolling. Most importantly, after boiling, immediately transfer the leaves to an ice bath or rinse under cold water to stop the cooking process. Pat the leaves dry before rolling -I place each leaf between paper towel sheets.
- Be sure to use thinly sliced steak. I recommend purchasing a package of pre-thinly sliced tender beef for this recipe to save time on preparation. Your butcher can easily slice it thin for you if you can’t find it in the meat case.
Variations
- Beef options – Instead of sirloin tip steak, try another tender and flavorful cut, such as top sirloin, tri-tip, flank steak, skirt steak, or flat iron steak.
- Alternate proteins – Instead of beef, try filling these rolls with cooked and thinly sliced (or shredded) chicken, turkey, or pork.
- Grain alternatives – Instead of brown rice, try quinoa, couscous, or even bulgur wheat for a similar texture and nutty flavor. For a low-carb version, use cauliflower rice. Just be aware of the different cooking times.
- Ready-rice option – You can make this with Spanish-style ready rice instead of making it from scratch. Just know that the flavor profile won’t be the same and the rice texture might be really soft.
- Vegetarian version – Cook the rice in vegetable broth, and substitute the steak with plant-based ingredients like cooked lentils, tofu, mushrooms, or a medley of roasted veggies.
Storing & Freezing
Storing: Whether you made stuffed collard greens for meal prep or you’re lucky enough to have leftovers, let the rolls cool completely and store them in an airtight container in the refrigerator for 3-4 days.
Freezing: Let cool, then wrap each roll individually in plastic or foil. Place them all in an airtight container or freezer-safe bag, and store in the freezer for 2-3 months.
FAQ
You want to blanch the collard leaves just long enough to make them soft and pliable, so about 2-3 minutes. Just be sure to quickly rinse them under cold water or place them in an ice bath after boiling.
Adding a splash of vinegar to the boiling water can enhance the leaves’ color, flavor, and tenderness, but this step is optional. If you use vinegar, a tablespoon or so per gallon of water should be sufficient.
I like serving these rolls with cornbread and hot sauce because …well, I love hot sauce! I put that s*@# on everything from stuffed collard greens to stuffed peppers!
This dish is also perfect served with a squeeze of lemon juice, grated Parmesan cheese, and a sprinkle of fresh herbs for extra flavor. As for dishes that pair well with these collard rolls, keep it light and healthy with sides like coleslaw, green salads, and roasted veggies.
More Southern-style recipes
- Southern Baked Macaroni and Cheese
- Southern Baked Spaghetti Casserole
- Southern Ham Vegetable Soup
- Southern Style Jalapeno Pimento Cheese
If you loved this stuffed collard greens recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Stuffed Collard Greens
Ingredients
- 1 1/2 lbs sirloin tip steak sliced very thin
- 1 1/2 cups uncooked whole grain brown rice
- 1 medium onion finely diced
- 2 cloves garlic minced
- 12 collard leaves rinsed and patted dry
- 1 cup beef stock
- 2 cups water
- 2 tbsp extra virgin olive oil
- 3 tbsp tomato paste
- 15 oz can tomato sauce
- 2 tbsp coconut sugar or brown sugar
- 3 tsp fresh lemon juice
- 1 tsp Worcestershire sauce
- salt and pepper to taste
Instructions
- To cook the collards:
- Bring a large stockpot of water to a full boil
- While water is heating, cut the hard stem out of the center of the collard, I go about half way up the leaf. You can shave any excess stalk off of the remaining center stem, if necessary
- Add collard leaves, one at a time to pot and boil for 2-3 minutes
- Drain leaves and rinse with cold water, pat dry and set aside
- For the rice:
- Heat olive oil in a sauce pan over medium heat
- Saute onion for 3-4 minutes, until beginning to soften
- Stir in garlic and cook a few more seconds, stirring constantly
- Add stock, water and tomato paste
- Whisk until tomato paste is dissolved
- Add rice and bring to a boil over high heat
- Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed. *Note: the liquid should be absorbed but the rice will still be slightly undercooked- this is what you want because it will continue to cook in the slow cooker and won't turn to mush.
- To make the sauce:
- Whisk together the tomato sauce, lemon juice, coconut sugar and Worcestershire sauce in a medium bowl
- Season with salt and pepper, to taste
- To assemble the rolls:
- Place collard leaf on a flat surface
- Top with 2-2.5 oz thinly sliced sirloin tip steak and 1/4 cup rice mixture
- Fold bottom pieces up, then fold in sides and roll-up to seal
- Place 1/4 cup sauce mixture into the bottom of the slow cooker
- Add in rolls and pour remaining sauce over top
- Cook for 4 hours on low. Enjoy with your favorite hot sauce. We love them topped with sweet and spicy Tiger sauce!
Notes
- Remove the hard center stem from the collard leaves. To make rolling the stuffed collard greens easier, be sure to cut out all of the tough stem that isn’t flat with the leaf before boiling.
- Don’t overcook the collard leaves. Briefly blanch the leaves in boiling water to achieve a tender, pliable texture for rolling. Most importantly, after boiling, immediately transfer the leaves to an ice bath or rinse under cold water to stop the cooking process. Pat the leaves dry before rolling -I place each leaf between paper towel sheets.
- Be sure to use thinly sliced steak. I recommend purchasing a package of pre-thinly sliced tender beef for this recipe to save time on preparation.
Nutrition
This recipe was originally posted on August 6, 2015. It has been updated with new photos and helpful tips, but the delicious recipe remains the same.
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What a unique and creative recipe! I love this! Plus, what a sneaky way to get in more greens- stealth health 🙂
I love sneaky veggies! Thank you Elizabeth!
So unique and a fab and fun way to get in your leafy greens with your protein!
Thank you Deanna!
When I was a girl Cabbage Rolls were my FAVE dinner. Totally going to try this brilliant recipe! Love all the prep pics.
Such a creative idea, Amee! Like a southern spin on grape leaves! 🙂 Love it!!
Thank you Erin! I was, actually, going to make stuffed grape leaves, but I thought of this instead and it turned out great. 🙂
This is such an awesome way to have a more balanced meal! They’re so cute too–I’m definitely going to have to try making these! 😀
Thank you Farrah!
After tasting these today, I can tell you…they are GREAT! Wonderful job with this recipe Amee!
That’s so awesome! Thank you, Karli! I’m thrilled that you all enjoyed them!
Congrats on winning the big prize with this awesome ReDux of the old school cabbage rolls! Just shared your winning recipe on our ReDux FB page!
Thank you Serena!! I’m so excited! 🙂