Stuffed Collard Greens {High Protein}- Amee's Savory Dish

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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!

three stuffed collard greens on a plate with one sliced with a fork and a bottle of Tiger Sauce in the background

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

ingredients for stuffed collards measured out on a counter

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.

collard green leaf with the hard stem cut out

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.

cooked red rice in a skillet for stuffing collard leaves

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.

red sauce for stuffed collards in a bowl with a whisk

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 by step photo on how to fold stuffed collard greens

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.

stuffed collard leaves in a slow cooker topped with red sauce

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.

thinly sliced sirloin steak on top of a blanched collard leaf

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.

overhead photo of three slow cooker cooked stuffed collard leaves with a bottle of Tiger sauce behind it

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

How long do you blanch collard greens before stuffing?

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.

Should I add vinegar to the water when cooking collard greens?

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.

What do you serve with stuffed collard greens?

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

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a sliced stuffed collard green with steak and rice topped with rich red sauce and parsley

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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Amee Livingston

Hi, I'm Amee and I'm completely obsessed with all things fitness, recipe makeovers, and creating tasty, time-saving, recipes. Born and raised in South Carolina, I have a deep love for southern food culture. I am a Certified Personal Trainer, Nutrition Coach, Cancer Exercise Specialist, recipe developer, and freelance content creator. I believe that anyone can be an amazing home cook, and there's nothing better than family time around the table!