Stuffed Collard Greens Image

Stuffed Collard Greens

Struggle Meals - "A Cruciferous Delicious Time"

Prep Time
Cook Time


  • 12 collard green leaves, stemmed
  • 2 tablespoons olive oil
  • 1/2 red onion, sliced
  • 2 cloves of garlic, minced
  • 1 red pepper flake packet
  • 3/4 pounds mushrooms, chopped
  • 2 cups cooked white rice
  • 1/4 cup minced parsley leaves
  • 1 1/2 cup shredded mozzarella cheese
  • 1 jar marinara sauce
  • 1/2 cup parmesan cheese


  1. Preheat the oven to 400 degrees F. Cut the thick bottom part of the stem out of the collard green leaf. Bring a large pot of salted water to a boil. Fill a large bowl with cold water and several ice cubes. Blanch the collard leaves in the boiling water for 30 seconds and then transfer to the ice water for a 1 minute to stop the cooking. Pat dry with a paper towel and set aside.
  2. Heat a large skillet over medium heat. Add the olive oil and onion and cook for 5-7 minutes. Stir in the garlic, red pepper flakes and mushrooms and cook until the mushrooms are browned.
  3. Stir in the rice, parsley, mozzarella and season with salt and pepper. Allow to cool slightly and then spoon about 1/3 cup of filling into each collard green leaf on the side that is not cut. Fold in the two sides and continue to roll up.
  4. Ladle a 1/2 cup of sauce in the bottom of a 9x13 inch baking dish and place the rolls in the dish seam side down. Top with remaining sauce and parmesan cheese. Bake for 20-25 minutes.