Stuffed Collard Greens

a stuffed collard roll sliced with a fork with steak and rice inside

Slow Cooker steak-stuffed collard greens are a tasty twist on stuffed cabbage rolls made with lean sirloin beef, flavorful red rice, and fresh collard leaves.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 413kcal

Author Amee

Ingredients

1 ½ lbs sirloin tip steak sliced very thin
1 ½ 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 tablespoon extra virgin olive oil
3 tablespoon tomato paste
15 oz can tomato sauce
2 tablespoon coconut sugar or brown sugar
3 teaspoon fresh lemon juice
1 teaspoon 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 ¼ cup rice mixture
Fold bottom pieces up, then fold in sides and roll-up to seal
Place ¼ 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