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–+ servings
Stuffed Collard Greens

Hearty Stuffed Collard Greens to Savor and Share

A healthful spin on a classic dish, these Stuffed Collard Greens combine lean turkey and quinoa for a satisfying meal.
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Prep Time 20 minutes
Cook Time 40 minutes
Blanching Time 7 minutes
Total Time 1 hour 7 minutes
Servings: 4 rolls
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 tablespoon Extra Virgin Olive Oil Can substitute with avocado oil
  • 1 pound Lean Ground Turkey Can substitute with ground chicken or lentils
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon Garlic Powder Can use fresh minced garlic
  • 1 teaspoon Ground Black Pepper Can substitute with white pepper
  • 1 large Leek (chopped) Can use green onions
  • 1 medium Onion (chopped)
  • 1 large Red Pepper (seeded and chopped) Can substitute with green bell pepper
  • 1 medium Jalapeño Pepper (seeded and chopped) Can omit for milder flavor
  • ¾ cup No-Salt Added Tomato Sauce Can use regular tomato sauce
  • 1 teaspoon Dried Basil Can substitute with fresh basil
  • 1 teaspoon Dried Oregano Can use Italian seasoning
  • 1 cup Cooked Quinoa Can substitute with brown rice or lentils
For the Collard Greens
  • 8 large Collard Green Leaves (washed and stems removed) Can substitute with Swiss chard or cabbage leaves
For Topping (Optional)
  • ½ cup Shredded Parmesan Cheese Omit for a dairy-free version

Equipment

  • Baking Dish
  • skillet
  • mixing bowl
  • pot
  • Paper towels

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a large baking dish with olive oil.
  2. In a skillet, heat the olive oil and cook the turkey with salt, garlic powder, and black pepper for 5-7 minutes.
  3. Stir in the leek, onion, red pepper, and jalapeño. Cover and cook for another 5-7 minutes.
  4. Mix tomato sauce with dried basil, oregano, and any additional salt, then add to the turkey and vegetable mixture along with quinoa.
  5. In a pot, boil water and blanch the collard leaves for 5-7 minutes. Pat them dry.
  6. Fill each collard leaf with a few tablespoons of the filling, roll them up securely.
  7. Arrange the rolls in the baking dish, pour remaining tomato sauce over them, and sprinkle cheese if desired.
  8. Cover with foil and bake for 35-40 minutes.

Nutrition

Serving: 1rollCalories: 280kcalCarbohydrates: 30gProtein: 24gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 300mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 1500IUVitamin C: 40mgCalcium: 150mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Reheat gently.

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