Rolled Stuffed Collards
Rolled Stuffed Collards are large leaves of cooked collard greens stuffed with cornbread dressing (savory) or sweet potatoes (sweet-savory). Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time20 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 20 minutes mins
Servings: 8 servings
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).
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)