Hi again friends, it’s Sherrie from With Food + Love. Today I’m dishin’ up a new twist on an old favorite, my take on the cabbage roll. I’m talking about the beautiful and vibrant Collard Green Roll. I’ve replaced the meat, rice and cabbage with some healthier substitutions and the outcome is undeniably delicious.
These Collard Green Rolls are jam-packed with my favorite whole grain, (well, technically it’s a seed) quinoa! Quinoa is a great plant-based source of protein so it will keep you feeling fuller, longer. Add in some peppers, onions, tomatoes, some sauce and even some cheese (if you’d like) and you have the perfect belly warming meal. These Collard Green Rolls are naturally gluten free with a vegan option and oh how quickly this has become a staple in my house!
- 8 large collard green leaves
- 2 tablespoons olive oil
- 1 small white onion, finely minced
- 1 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 small tomato, chopped
- 1¾ cups marinara sauce + more for serving, if desired
- 2 cups cooked quinoa
- 2 tablespoons Pecorino Romano cheese (optional)
- Sea salt and coarse ground pepper, to taste
- Take each collard green and cut the bottom third off each leaf. Bring a large kettle of water to a boil. Blanch each leaf for 10 seconds. Remove the leaf from the water and submerge it in a bowl of ice water to stop the cooking. You are blanching each leaf to make it pliable. This is a very important step; it's much easier to work with this way.
- In a saute pan heat the olive oil over a low flame. Toss in the onions, pepper and garlic. Saute on low for 5-10 minutes. Then add in the chopped tomatoes; cook for another 5 minutes on low. Toss the cooked quinoa and ¼ cup of marinara sauce into the saute pan. If you wish to use the Pecorino Romano add it in here. Combine this mixture well, season with sea salt and pepper and set aside.
- To assemble each roll, place ¼ cup of the quinoa mixture at the bottom of each leaf. Tuck in the sides and roll up, like you would a burrito. Cover the bottom of the saute pan with remaining marinara sauce and place the rolled collard leaves on top. Cover the pan and return to low heat. Simmer on low for about 15-20 minutes. Periodically lift the lid and make sure there is enough sauce on the bottom of the pan and collard greens are not burning.
- Remove from the heat, allow to cool for about 5 minutes and serve warm.
Save Recipe 
Yum! I’m digging this healthy version of an old classic! I just made collard green “tacos” and am loving them! Beautiful recipe.
Awe thank you! Let me know if you make them, so they’re so tasty!
XO SHERRIE | With Food + Love
Just finished eating these… yum! My meat-eating husband does not like collard greens (HA!) but ate this and loved it. I used farro instead of quinoa, but kept overall recipe the same. I used to love stuffed cabbage (before being vegetarian) and this is a great substitute. I just received collard greens in my CSA and was looking for a recipe, so this was perfect. thank you!
Nancy I am so happy your whole family approved! Farro is a great whole grain sub for quinoa, I love it.
XO SHERRIE | With Food + Love