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Do you dread Meatless Monday? Well not anymore! My stuffed collard greens will leave you filling so satisfied you would forget all about the meat… well until Tuesday 🙂

This is a great weeknight meal that can be put together in about an hour and is full of healthy nutrients for your family! It is perfect for a Meatless Monday meal! I am a southern girl and was raised on spicy southern collard greens, so I added plenty of spice to this stuffing mixture, but feel free to adjust the spice to fit your family’s needs. Quinoa and cannellini beans add plenty of protein so you won’t notice that it is vegetarian.

The collard greens, and carrots are from my CSA box from Johnson’s Backyard Garden in Austin, Texas.

Stuffed Collard Greens

Time: 1 hour   Serves: 4

-4 large collard green leaves

-1/2 cup quinoa

-1 cup water

-1/2 onion, diced

-2 small carrots, peeled and diced

-4 garlic cloves, minced

-3 tbls unsalted butter

-2 tbls olive oil

-salt & pepper

-1 tbls red pepper flakes

-1 tsp paprika

-1/2 tsp dried parsley

-1 can of cannellini beans, rinsed & drained

-1/4 cup sunflower seeds

-1/2 cup parmesan

-1 jar of marinara sauce (or your favorite homemade sauce)


Bring quinoa and water to a boil. Reduce to a simmer, cover, and cook for 15 minutes. Allow the quinoa to rest for 5 minutes, then fluff with a fork. Set aside.

Bring a pot of salted water to a low boil. Immerse the collard greens, one at a time, in the water for about 20-30 seconds until they are bright green and softened. Set aside on paper towels to drain. Repeat this same step with all four collard greens.


Over medium heat, melt the butter and olive oil together. Add the onion, a sprinkle of salt and pepper, red pepper flakes, and paprika. Cook until the onion is softened and translucent.

Add the garlic and parsley to the onions. Cook for another 5 minutes.

Add the carrots. Cook for another 5 minutes.


Add the cannellini beans, mix gently. Warm the beans through, about 1 minute. Remove from heat.

Add the mixture to a medium mixing bowl. Gently fold in the quinoa, sunflower seeds, and parmesan, until everything is well combined.


Working with one collard green at a time, lay the collard green on a flat surface and add ¼ of the mixture to the center of the leaf. Fold in the sides, and then starting at the bottom, roll the leaf over the mixture until you get a rolled leaf that resembles an eggroll.

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Repeat this step with each collard green.

Place the stuffed collard greens, seam side down, in a baking dish that is coated with olive oil on the bottom.


Pour the marinara over the top of the wraps.

Sprinkle with parmesan cheese. Cover with foil, and bake at 375 for 25 minutes.

Remove the foil and bake for an additional 5 minutes.

Allow the dish to cool for 10 minutes before serving.

Garnish each stuffed collard green with a spoon of the marinara and an extra sprinkle of parmesan.