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Stuffed Collard Rolls


picture of stacked collard leaves


This simple recipe is a twist on cabbage rolls! It’s inexpensive, great for leftovers, nutritious and delicious! A great recipe for new vegans, penny-pinchers, and those who are short on time and like to keep the kitchen stocked with dinner-ready ingredients.

I love making this in the dead of winter when I want something warm and comforting to eat. The collards are in season and the rest of the ingredients can be found in your pantry! I added tomatoes because I had them on hand and they needed to be used, but you can certainly leave them out.

Hint: cook the rice and beans (if you’re not using canned beans) ahead of time so this recipe becomes a quick-throw-in-the-oven meal.

You can also change the entire flavor of this dish just my modifying the herbs and spices. I use cumin and chili powder in this recipe, but you can easily swap them out for Italian spices like rosemary, thyme, oregano, and basil.


collard ingreds w tomatoes

destemmed collardsblanching greens

mixing tomatoesfilling collards

picture of stacked collard leaves

Stuffed Collard Rolls

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Servings 3 servings


  • 1/2 yellow onion diced
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1/2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp red pepper flakes (optional)
  • 1 15-oz can black beans (or 1 1/2 cup cooked from dry)
  • 1 cup rice cooked
  • to taste salt + pepper
  • 6 leaves collard greens (approximately one bunch)
  • 1 cup tomato chopped (optional)
  • 1 can tomato sauce


  • Preheat oven to 350 degrees.
  • In a medium pot, saute onions in olive oil for a couple minutes until soft and translucent. Add garlic and saute for one more minute.
  • Add spices, beans, rice and tomatoes and mix thoroughly. Add salt + pepper to taste. Remove from heat.
  • Bring a pot of water to a boil (to blanch the collards). Wash collard greens and pat dry. Slice either side of leaves away from stems, discard stems.
  • Blanch the collards by dropping them into boiling water for 30-60 seconds and promptly removing with tongs.
  • Lay a leaf on a cutting board, fill with ~1/4 cup of rice & bean mixture, roll up and place in a baking dish. Repeat until all of your leaves + filling are gone and you've filled up the pan.
  • Pour tomato sauce over rolls in pan, covering them evenly and completely.
  • Cover pan with foil and bake for about 30 minutes.


We had just a tiny bit of the rice & bean filling leftover, which was so delicious we couldn’t toss it. This mixture can serve as a meal on it’s own!



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