Rolled Stuffed Collards are large leaves of cooked collard greens stuffed with cornbread dressing (savory) or sweet potatoes (sweet-savory).
Serve as a side dish or light meal.
Editor’s Note (November 26, 2020): Updated text for clarity. Added helpful tips.
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I enjoy combining classic dishes to make a unique presentation and creative flavors.
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HELPFUL TIP
Instead of chopping collards before cooking, simply use whole leaves of tender, cooked collard greens.
Serve as a side or light meal.
Seasoned sweet potatoes are a mouthwatering combination. Instead of serving separately, I “stuffed” a large leaf with seasoned sweet potatoes. Sprinkled the top with toasted/shredded coconut. Fabulous!
Pairs well with a big slice of crusty cornbread.
Preparation instructions are written on printable recipe card below.
What are collard greens?
The name “collard” comes from the word “colewort” (the wild cabbage plant).
Collard greens are a type of leafy green vegetable common in southern cooking.
Collards are dark green leaves with tough stems and have a naturally bitter taste. One or two teaspoons of sugar added to simmering collard greens will eliminate bitterness.
Yes, the stems within the leaves are chopped and cooked with the collards. Cooked stems are tender and tasty.Collards and their stems are naturally bitter. Thankfully, adding a little sugar to the water while they simmer will eliminate bitterness.
Jalapeno Cornbread Bundt Dressing pairs well with collard greens. Use your dressing if desired.
What are veggie rolls?
They’re very versatile finger food and can be made with any veggies you like. Usually served as a side or main dish.
Rolled Stuffed Collard Greens (this recipe) is a type of finger food, but is best eaten with a fork and knife.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
Enjoy!
Rolled Stuffed Collards
Ingredients
Rolled Stuffed Collards (Cornbread Dressing)
- 8 large leaves collard greens, cooked/drained Tender cooked whole leaves with stems.
- 8 cups jalapeno cornbread dressing Or use preferred cornbread dressing.
- homemade chicken soup (optional)
- salt and black pepper to taste
- homemade cream of chicken soup optional
- cranberry sauce, chilled optional
- 1-2 cups chopped yellow or white onions optional
Sweet Potato Stuffing
- baked sweet potatoes Seasoned with butter and brown sugar.
- shredded coconut, toasted Use for garnish (optional).
Instructions
Rolled Stuffed Collards (Cornbread Dressing)
- Wash and rinse collard greens as instructed in Smoky Collard Greens recipe (or your preferred recipe). Cut off end stalks. Leave long slender stems inside leaves.
- After simmering "whole leaves of collard greens" to desired tenderness, drain. Carefully remove from pot. Leaves will tear easily. Spread leaves out on a large plate.
- Pour 1 cup of jalapeno cornbread dressing (or preferred dressing) down center. Top with 2 tablespoons (more or less) of chilled cranberry sauce OR chopped yellow or white onions (optional).
- Drizzle with homemade cream of chicken soup (optional). Gently roll leaves over until a secure roll is formed.
- Serve hot as a side or main dish.
Rolled Stuffed Collards (Sweet Potatoes)
- Spread 1/2 cup (or less) of cooked sweet potatoes (or yams) down center of each large leaf. Gently tuck and roll into a roll. Sprinkle top with toasted coconut.
- Serve hot as a side or main dish.
Wow, this sounds sO good. Besides the gravy, I might add a little chilled cranberry sauce, too. Thanks for posting your recipe, Beverly. ❤
Hi Kathy! Chilled cranberry sauce is a fantastic idea. Added it to the recipe. Thank you for visiting my blog! Please come again.