Beef Stuffed Collard Greens

Another stuffed greens – collards, the same species as cabbage and broccoli. Recipe adapted from Sunny Anderson Pork-Stuffed Collard Greens Recipe and many others.


1 large bunch collard greens
1 lb. ground beef
2 tsp. salt
1/2 cup chicken stock
2 tsp. ground cumin
2 tsp. red chili flakes
2 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried oregano
1/4 tsp. ground nutmeg
1 cup cooked rice
1 1/2 cups plain tomato sauce or juice (V8 is good)


Preheat oven to 400 degrees F.

Bring a large pot of salted water to a boil. Cook the collards for 3-4 minutes until soft and pliable. Drain and set aside.

In a large bowl, mix together beef, rice, salt, cumin, chili flakes, onion powder, garlic powder, oregano, nutmeg and chicken stock in a bowl.

Take one leave and place two tablespoons of filling on the larger side. Then, fold the sides inside and roll it. Repeat the same procedure for all leaves.

Place all the rolls side-by-side in a large pot. Add plain tomato sauce (or juice) water just to cover the rolls. Bring to a boil over medium heat. Cover with heavy-duty aluminum foil and bake until beef is cooked through, about 45 minutes.

Garnish with sour cream.

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One Response to “Beef Stuffed Collard Greens”

  1. […] In original recipes it’s meat and rice stuffing into cabbage or grape leaves. I made it with collard greens and kale. This recipe is popular variation, it’s name mean lazy, easy goluptsy. Chopped cabbage […]

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