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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 mins
Cook Time1 hr
Total Time1 hr 20 mins
Servings: 8 servings

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.