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Inspired by Italian flavors, this dish takes simple collard greens and turns them into a cozy, craveable dinner. Tender leaves get wrapped around a tasty mix of Italian sausage, cheese, and rice. It’s filling, feels a bit fancy, and packs in plenty of good stuff.
I came up with this idea back when we had to make every penny count grocery shopping but still wanted dinners to feel nice. My kids, who once hated collard greens, now ask for these all the time. That’s a serious win in my book.
Must-Have Ingredients
- Fresh basil: Look for super green leaves with no dark spots. This bright herb really makes everything taste fresher.
- Marinara sauce: You’ll want it both inside and on top for lots of flavor. Grab a good jar or make some if you have time—it all works.
- Mozzarella cheese: Low moisture helps keep things from getting soggy, and you get that amazing stretchy texture everyone loves.
- Brown rice: Short grain versions stay together best. You get a little nuttiness and extra fiber too.
- Italian chicken sausage: Go with spicy or mild, whichever you like. Tastes rich without being as fatty as pork sausage.
- Collard greens: Find huge, bright leaves with no yellow. Big ones are so much easier to stuff and roll up.
Simple Steps
- Finish it in the oven:
- Seal your baking dish up tight with foil and pop it in the oven at 350°F. Bake for about 35-40 minutes. This covers everything in flavor and makes the collards super soft but not mushy.
- Set up your rolls:
- Lay a blanched collard leaf on the table with the stem facing you. Add a scoop of filling near the bottom. Fold the lower edge over the filling, then fold in both sides, and roll up just like a burrito. Place it seam-down in a saucy baking dish and repeat until you’re out of leaves or filling.
- Cook your filling:
- Brown the chicken sausage in a skillet, crumbling it up as it cooks. Toss in diced onions until they get soft and the sausage is all done. Throw in minced garlic right at the end so it gets fragrant but not burned. Take it off the heat and let it cool off for about 20 minutes, then it’s ready for cheese.
- Soften the leaves:
- Fill a big pot with water, add salt, and once it’s boiling, drop in the collards. Let them cook for 3 minutes tops—just until they’re bendy but still very green. Cool them down fast in ice water or under cold tap water. This keeps them perfect for wrapping.
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Switching to chicken sausage here totally changed the way I cook. I wanted our favorites to feel lighter but still have tons of flavor. Even my Italian grandma wanted to know how I made these after I served them last year instead of our usual Christmas lasagna!
Switch Things Up
There’s a lot of wiggle room to play with what goes inside these rolls. Try ground turkey with Italian herbs if you want it lighter. Plant meat works great if you’re feeding vegetarians. Want something besides brown rice? Use farro or quinoa instead. Just keep the steps the same and mix up the filling your way.
Keeping and Reheating
These rolls stay fresh sealed up in the fridge for four days. They get tastier as they sit, so they’re ideal for prepping ahead. To reheat, throw in a splash of water or some extra sauce before microwaving so they don’t dry out. For that oven-fresh feel, warm up covered at 325°F until hot. They also freeze really well for three months—just thaw them in the fridge overnight before you heat them again.
Serve With Style
Pair up these greens with a fast lemony salad for a well-rounded meal. Feeling hungry? Grab some crunchy Italian bread to mop up extra sauce. A light red wine like Sangiovese fits the mood. Want to keep things bright? Sprinkle over more fresh basil and finish with a little quality olive oil just before you dig in.
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Frequently Asked Questions
- → How do I prepare collard greens for stuffing?
Toss the leaves into boiling salted water for a couple of minutes to soften. Rinse with cool water right after to keep them perfect for rolling.
- → Can I use a different type of sausage?
Totally. Swap in turkey, pork, or even a veggie sausage if you like something different.
- → What can I use instead of brown rice?
Try cooked quinoa, regular white rice, or even farro for something new here.
- → Can I make this dish ahead of time?
You sure can. Put them together, cover, and leave in the fridge for a day. Bake them when you want to eat.
- → What should I serve with stuffed collard greens?
A green salad or some garlic bread is awesome on the side. Super simple.