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Stuffed Collard Greens

Hearty Stuffed Collard Greens for a Healthy Dinner Delight

Discover a delicious blend of flavors in Stuffed Collard Greens, a healthy option for dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons Extra Virgin Olive Oil Fat for sautéing turkey and vegetables; substitute with any neutral oil if desired.
  • 1 pound Lean Ground Turkey Main protein source; can be replaced with ground chicken or beef for variety.
  • 1 teaspoon Kosher Salt Enhances flavor; sea salt or table salt can be used as alternatives.
  • 1 teaspoon Garlic Powder Adds depth of flavor; fresh garlic can also be used for a more robust taste.
  • 1 teaspoon Ground Black Pepper Provides heat; adjust based on your spice preference.
  • 1 large Large Leek (chopped) Offers a mild onion flavor; substitute with yellow onion if unavailable.
  • 1 medium Medium-Sized Onion (chopped) Adds sweetness and depth; yellow or white onions work well.
  • 1 large Large Red Pepper (seeded and chopped) Contributes sweetness and color; any bell pepper is a good substitute.
  • 1 medium Jalapeño Pepper (seeded and chopped) Adds heat; omit for a milder flavor or replace with bell pepper.
  • 1 cup No-Salt Added Tomato Sauce Forms the base for the filling and topping; regular tomato sauce can be used but may require reduced salt.
  • 1 teaspoon Dried Basil Herb for flavoring the sauce; fresh basil can be substituted if available.
  • 1 teaspoon Dried Oregano Enhances the flavor profile; can be replaced with Italian seasoning.
  • 1 cup Cooked Quinoa Provides bulk and texture; use cooked lentils or brown rice as substitutes.
For the Collard Greens
  • 12 large Large Collard Green Leaves Wrap for the filling; must be washed and stemmed for easier rolling.
Optional Topping
  • 1 cup Shredded Parmesan Cheese Adds richness; omit for a dairy-free option if desired.

Equipment

  • skillet
  • baking dish
  • Pot
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8x11 inch baking dish with a light coating of olive oil.
  2. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the lean ground turkey, kosher salt, garlic powder, and black pepper; cook until the turkey is nearly browned, about 5-7 minutes.
  3. Add the chopped leek, onion, red pepper, and jalapeño to the skillet. Stir well, cover, and cook for another 5-7 minutes until the vegetables are softened.
  4. In a small bowl, mix together the no-salt added tomato sauce, dried basil, dried oregano, and a pinch of salt. Pour ¾ cup of this mixture into the turkey skillet and fold in the cooked quinoa.
  5. Bring a large pot of salted water to boil. Add the collard green leaves and cook for 5-7 minutes until tender yet vibrant green. Drain and gently pat dry.
  6. Place a spoonful of the turkey and quinoa mixture into the center of each collard leaf. Fold in the sides and roll tightly from the base, seam-side down.
  7. Pour the remaining tomato sauce over the rolls, optionally sprinkle with Parmesan, cover with foil, and bake for 35-40 minutes.
  8. Once baked, let the Stuffed Collard Greens rest for a few minutes before serving. Enjoy warm or store leftovers.

Nutrition

Serving: 1rollCalories: 350kcalCarbohydrates: 28gProtein: 25gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 1500IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. For freezing, layer parchment paper between rolls and store in airtight containers for up to 3 months.

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