Stove-top Stuffed Collard Rolls

Ingredients (serves 4)

  • 8  large collard green leaves
  • 1/3 cup instant brown rice
  • 1  lb. ground turkey burger or lean ground beef
  • 1 10.75 oz. can tomato soup, condensed
  • ¼  cup chopped white onions
  • 1 egg
  • 2  tsp. salt
  • ½  tsp. garlic powder
  • ¼  tsp. black pepper
  • 1  tsp. Worcestershire sauce (optional)


  1. Begin cooking brown rice according to package directions.
  2. While the rice is cooking wash the collard greens in cold water.  Repeat 2-3 times to assure all the dirt and grit is removed.  Bring a large pot of water, with 1 tsp. of salt added, to a boil.
  3. While the water comes to a boil, carefully remove the large, thick stem from the bottom of each green, taking care not to tear the leaf.
  4. Add the greens to the water and cook for 3-4 minutes or until the greens are softened enough to be flexible to roll.  Gently remove the greens and set aside on a paper lined plate to drain.
  5. In a medium bowl, combine the ground meat, the cooked brown rice, egg, 2 tbsp. of the tomato soup, and the spices.  Mix gently until well blended.
  6. Divide the mixture into 8 equal portions and then place one portion on each collard green.  Gently roll the leaves up in the same manner as making a burrito and then secure with a toothpick.
  7. Place the rolls in a large skillet and turn the heat to medium.  Pour the remaining tomato soup over the top, cover and bring the mixture to a boil.  Reduce the heat to low and simmer for about 35-40 minutes, stirring and basting with the liquid frequently.
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