Stuffed Collard Greens
Stuffed collard greens are tender collard leaves filled with a flavorful mixture of rice, vegetables, and herbs, then rolled or layered and cooked until tender. This dish is simple, versatile, and perfect for a comforting, nutritious meal with a bright touch of lemon.
Prep Time15 minutes mins
Cook Time40 minutes mins
Total Time55 minutes mins
Course: Appetizer, Lunch, Snack
Cuisine: Middle Eastern
Diet: Vegan
Keyword: Crowd-pleaser, Gluten-Free, Healthy
Servings: 2
Author: Shelly
- ½ cup basmati or short grain white rice
- 1 small onion - diced
- 1 celery stick - diced
- 1 small sweet pepper - diced
- 8 large collard green leaves
- 1 cup vegetable stock
- Salt and pepper
- Olive oil
- A handful of chopped dill
- Juice of 1 lemon
Wash the rice thoroughly (or soak in cold water for 20 minutes. Put in a sieve and let it drain.
To make the filling, heat 2 tablespoons of olive oil in a small skillet over medium-high heat. Add the onion, celery, and pepper. Season with salt and pepper and cook for about 5 minutes, until the vegetables soften slightly. Mix in the rice and remove from the heat. Let it cool, then stir in half of the chopped dill.
Prepare the collard leaves by cutting out the thick stems carefully so the leaves do not tear. Stack the leaves in a large skillet with ½ cup of water, cover with a lid, and steam over high heat for 1–2 minutes. Remove them gently and lay them flat on a clean kitchen towel to cool.
Preheat the oven to 380°F (190°C).
Place one collard leaf shiny-side down on a cutting board. Connect the split leaf where the stem was removed by overlapping the edges slightly so it forms a whole leaf again.
Spoon 1 to 2 heaping tablespoons of filling into the center, depending on the size of the leaf. Fold the top over the filling, tuck in the sides, and roll it up tightly into a cigar or parcel.
Arrange the stuffed leaves snugly in a baking dish. Pour the vegetable stock and lemon juice over them, and sprinkle with the remaining dill. Cover with a sheet of baking paper and then aluminum foil. Bake for 30 to 40 minutes, until the rice is fully cooked and the leaves are tender.
- To save water, soak the rice in cold water instead of rinsing it under running water. This method not only cuts down on water use but also softens the rice for better texture and shorter cooking time.
- You can swap collard greens for other leafy greens like Swiss chard, which works beautifully too.
- If you want to make it more appealing to your boys, add ground beef to the filling.