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picture of stacked collard leaves

Stuffed Collard Rolls

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
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.