Timea's Kitchen

  • Recipes
  • Blog Posts
  • About Us
menu icon
go to homepage
  • Recipes
  • Blog Posts
  • About Us
subscribe
search icon
Homepage link
  • Recipes
  • Blog Posts
  • About Us
×
Home » Recipes » Meat Recipes

Stuffed Collard Greens Recipe

Published: Jan 23, 2025 · Modified: Apr 14, 2025 by Timea · This post may contain affiliate links · 3 Comments

Sharing is caring!

18 shares
  • Share
  • Email
Jump to Recipe Jump to Video Print Recipe
Stuffed Collard Greens Recipe-Served on White Plate

Imagine sinking your teeth into tender collard greens, each one lovingly wrapped around a savoury, aromatic filling. That's the magic of Transylvanian Stuffed Collard Greens, a dish that's as comforting as it is flavourful.

Stuffed Collard Greens Recipe Served on White Plate

My journey with this recipe started in the bustling heart of a Transylvanian market. Surrounded by vibrant colours and enticing aromas, I stumbled upon a stall overflowing with the freshest collard greens I'd ever seen. Their vibrant green hue and sturdy leaves instantly sparked my culinary curiosity. As I chatted with the friendly vendor, she shared her family's cherished recipe for stuffed collard greens, passed down through generations. Intrigued, I eagerly gathered the ingredients and set off to recreate this traditional dish in my own kitchen.

This recipe, like in my best stuffed cabbage rolls, is a true celebration of simple, wholesome ingredients. The filling, a delightful medley of rice, ground meat (or a vegetarian alternative!), and aromatic herbs, is nestled within blanched collard leaves, creating little bundles of pure deliciousness. Whether you're a seasoned cook or just starting your culinary adventure, this recipe is surprisingly easy to master.

Jump to:
  • What Ingredients Will We Use?
  • How to Make the Stuffed Collard Greens Recipe?
  • Variations
  • Serving the Dish
  • How to Store?
  • Tips If Use Fresh Spinach and Sorrel
  • FAQ
  • Related
  • Stuffed Collard Greens Recipe-With Spinach and Sorrel

So, join me as we embark on a culinary adventure to Transylvania, one stuffed collard green at a time. Get ready to savour the incredible flavours and discover the heartwarming story behind this beloved dish. I promise, your taste buds (and your family!) will thank you.

What Ingredients Will We Use?

This recipe brings together a symphony of flavours, each ingredient playing a crucial role in the final dish. Here's what you'll need:

  • Four buches Collard Greens: The stars of the show! Choose large, vibrant leaves with no tears or blemisnhes. They'll act as the sturdy wraps for our flavourful filling.
Collard Greens on the Table
  • 750 g Ground Meat: A mix of pork and beef adds richness and depth, but feel free to use ground chicken or turkey for a lighter option. This provides the heartiness to the filling.
Mince Meat in the Bowl
  • 560 g Salted Sorrel: This unique ingredient brings a tangy, slightly sour note that balances the richness of the meat. It's a key flavour in Transylvanian cuisine. I often use jarred salted sorrel, but fresh is fantastic if you can find it.
Salted Chopped Sorrel in Jars
  • 100 g Spinach: A nutritional powerhouse! Spinach adds a boost of vitamins and minerals, along with a subtle earthy flavour.
Frozen Spinach Leaf
  • Two Onions: Essential for building flavour! We'll sauté them until golden brown to create a fragrant base for our filling.
One Red and One White Onion on the Chopping Board
  • 185 g Rice: Medium-grain rice works best here, as it cooks up fluffy and absorbs the flavours beautifully.
  • 3 tablespoon Sunflower Oil: A neutral oil perfect for sautéing the onions and preventing sticking.
  • Seasonings: A simple blend of sea salt, freshly ground pepper, and sweet paprika enhances the flavours of the filling.
  • 1 tablespoon Vegetable Mix: This adds depth and a subtle sweetness. Look for a mix with carrots, parsnips, and celery root.
  • 1 bunch Dill: Fresh dill brings a bright, herbaceous note that complements the other flavours.
  • 100 g Smoked Bacon: (Optional) Lends a smoky depth that elevates the entire dish.

How to Make the Stuffed Collard Greens Recipe?

Make the Stuffing

Begin by finely chopping the onions. Then, heat a little sunflower oil in a saucepan over medium heat and sauté the onions until they soften and turn translucent.

Frying Chopped Onions in the Saucepan

For this recipe, we want the onions to be softened but not caramelized. Sauté them in the sunflower oil just until they become slightly translucent. Then, season the onions with a teaspoon of sea salt, one teaspoon of freshly ground pepper, and two teaspoons of sweet paprika.

Frying Chopped Onion Seasoned With Salt, Pepper and Sweet Paprika

Rinse the long-grain white rice under cold running water until the water runs clear. This will remove excess starch and help prevent the rice from becoming sticky.

Washing Rice in the Seeve

Add the minced meat to a bowl. Then, toss in the fried onion, rice, and a generous handful of chopped dill.

Mince Meat With Rice, Fried Onion and Chopped Dill in the Bowl

Season with:

  • one teaspoon of salt,
  • one teaspoon of freshly ground pepper,
  • one tablespoon of dried vegetable mix.

Mix everything thoroughly until it forms a homogeneous paste.

Seasoned Collard Greens Filling in the Bowl

Prepare the Greens

Carefully separate the collard green leaves from the bunches. Choose about 20 of the largest, most intact leaves for filling.

Bring two liters of water to a boil in a large pot with two teaspoons of salt added to the water. Once the water reaches a rolling boil, carefully add half of the collard green leaves to the pot.

Boiling Collard Greens Leafs in the Pot

Be careful not to overcook the leaves. Blanch them for just 1-2 minutes, or until softened enough to roll.

Once they're pliable, use a slotted spoon to carefully remove the leaves from the water and place them on a tray. Let them cool slightly before filling.

Boiled Collard Greens Leafs on the Plate

Filling the Greens

Once the collard leaves have cooled, use a sharp knife to trim away the thickest part of the stem. This will make them easier to roll.

Cuting the Steam of the Collard Greens Leafs

Place a heaping tablespoon of the filling at the base of each collard leaf. Fold the sides of the leaf over the filling, then tightly roll it up from the base to the tip, like a burrito. This will create a neat little package.

One Spoon Filling on the Green Leaf
Rolling the Stuffed Greens

Repeat this process with the remaining leaves. Now you have a batch of beautifully stuffed collard greens, ready for cooking!

Stuffed Collard Greens Ready to Cook in the Bowl

Arrange the Rolls in the Pot

Now, let's carefully arrange the stuffed collard greens in the pot. Start by creating a bed of sorrel leaves on the bottom of the pot, using about half of the sorrel.

Put in the Pot the First Row of Sorrel

Arrange the filled collard green rolls beautifully in the pot, starting at the edge and working your way towards the center. Make sure to place them seam-down to prevent them from unrolling during cooking.

Put in the Pot on the Sorrel, the Second Row of Stuffed Greens
Stuffed Greens Arranged in a Pot

Next, create another layer using the frozen spinach. Spread it evenly over the collard greens.

Put the Spinach on the Stuffed Greens

For an extra layer of flavour, I like to tuck a few slices of smoked bacon between the collard greens. The smoky aroma and salty taste really elevate the dish.

Smoked Bacon on the Spinach in the Pot

Finally, top the collard greens with the remaining sorrel, creating a final layer of vibrant green.

Put the Last Row of Sorrel Over the Stuffed Greens in the Pot

Pour enough cold water over the collard greens to cover them completely. Bring the pot to a boil over medium heat, then reduce the heat to low, cover the pot, and simmer for about an hour, or until the meat is tender and the rice is cooked through.

Poured Water in the Pot Over the Stuffed Greens

Taste the broth and the filling, and if needed, add a pinch or two of sea salt to adjust the seasoning. And there you have it! A pot of incredibly flavourful and comforting Transylvanian Stuffed Collard Greens.

Variations

This stuffed collard greens recipe is a wonderful base, but there's plenty of room for creativity. Here are some greens variations your readers might enjoy:

  • Cabbage Rolls: Use cabbage leaves instead of collard greens, like in the Hungarian stuffed cabbage rolls, for a milder flavour and different texture.
  • Grape Leaves: For smaller, more delicate rolls, try using grape leaves (like in dolmas).
  • Swiss Chard: Swiss chard leaves can also be used, offering a slightly sweeter and more tender option.

Serving the Dish

Arrange the collard greens on a large platter, allowing everyone to serve themselves or serve 2-3 stuffed collard greens per person on a plate. Add a sprinkle of fresh dill, a dollop of sour cream or yogurt, or a drizzle of olive oil for a touch of colour and flavour.

Stuffed Collard Greens Served on the Plate

Stuffed collard greens are best served immediately after cooking. The flavours of this dish are already complex and satisfying, so avoid overpowering them with too many accompaniments.

Three Stuffed Collard Greens Served on the White Plate

How to Store?

Allow the cooked stuffed collard greens to cool completely before storing. This prevents condensation from forming, which can lead to spoilage. Transfer the collard greens to an airtight container or a resealable bag and store in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop over low heat, or in the microwave until heated through.

Tips If Use Fresh Spinach and Sorrel

Lightly sprinkle the fresh spinach and sorrel with water before layering them in the pot. This will help them wilt slightly and create a more flavourful broth.

FAQ

What Kind of Vegetable Are Collard Greens?

Collard greens are a type of leafy green vegetable that belong to the same family as kale, broccoli, and cabbage. This family is known as the cruciferous vegetables, and they're packed with nutrients!
Think of collard greens as the cousin of kale, but with a smoother leaf and a slightly more bitter, peppery flavour. They have large, dark green leaves that are sturdy and hold up well to cooking.

What Do Collard Greens Taste Like?

Collard greens have a distinct flavor that's a bit earthy, slightly bitter, and peppery. Some people even detect a hint of sweetness, especially when the greens are cooked.
Overall, collard greens offer a delicious and satisfying flavour that's both hearty and refreshing. They're a wonderful addition to any meal, and once you try them, you'll understand why they're so beloved in many cuisines!

Loved this recipe? Be sure to follow us on Facebook, Twitter, Instagram and Pinterest for more delicious ideas and cooking inspiration! Don't forget to like and share this post with your friends – sharing is caring!

Related

Craving more minced meat deliciousness? Check out these flavourful recipes:

  • Eggplant With Minced Pork-Served on the Yellow Plate
    Eggplant With Minced Pork
  • Layered Sauerkraut Casserole-Served on Plate With Sour Cream on the Top
    Layered Sauerkraut Casserole
  • Hungarian Stuffed Peppers-Served in Bowl With Sour Cream
    Hungarian Stuffed Peppers
  • Greek Moussaka With Eggplant and Potatoes-Moussaka Slice Served on White Plate
    Greek Moussaka With Eggplant and Potatoes
Stuffed Collard Greens Served on Plate

Stuffed Collard Greens Recipe-With Spinach and Sorrel

Timea
Learn how to make the BEST stuffed collard greens with this easy recipe! Step-by-step instructions, photos, and tips for perfect results.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Dinner, Lunch
Cuisine Hungarian, Transylvanian
Servings 6 portions
Calories 609 kcal

Equipment

  • 1 Soup Pot
  • 1 bowl

Ingredients
 
 

  • 2 pack collard greens 4 bunches
  • 750 g mince meat pork mince, or pork-beef mix
  • 185 g rice
  • 2 pcs onions
  • 100 g frozen spinach
  • 560 g salted sorrel 2 jars of 400 ml
  • 100 g smoked bacon
  • 2 teaspoon sea salt kosher
  • 2 teaspoon ground pepper freshly ground
  • 2 teaspoon sweet paprika
  • 1 tablespoon vegetable mix for soups
  • 1 bunch dill chopped
  • 3 tablespoon sunflower oil

Instructions
 

  • Finely chopping the onions. Heat a little sunflower oil in a saucepan over medium heat and sauté the onions until they soften and turn translucent.
  • Season the onions with a teaspoon of sea salt, one teaspoon of freshly ground pepper, and two teaspoons of sweet paprika.
  • Rinse the long-grain white rice under cold running water until the water runs clear.
  • Add the minced meat to a bowl. Then, toss in the fried onion, rice, and a generous handful of chopped dill.
  • Season with one teaspoon of salt, one teaspoon of freshly ground pepper, one tablespoon of dried vegetable mix. Mix everything thoroughly until it forms a homogeneous paste.
  • Bring two liters of water to a boil in a large pot with two teaspoons of salt added to the water. Once the water reaches a rolling boil, carefully add half of the collard green leaves to the pot.
  • Blanch them for just 1-2 minutes, or until softened enough to roll. Use a slotted spoon to carefully remove the leaves from the water and place them on a tray. Let them cool slightly before filling.
  • Use a sharp knife to trim away the thickest part of the stem. Place a heaping tablespoon of the filling at the base of each collard leaf. Fold the sides of the leaf over the filling, then tightly roll it up from the base to the tip. Repeat this process with the remaining leaves.
  • Create a bed of sorrel leaves on the bottom of the pot, using about half of the sorrel. Arrange the filled collard green rolls beautifully in the pot, starting at the edge and working your way towards the center.
  • Create another layer using the frozen spinach. Spread it evenly over the collard greens. Tuck a few slices of smoked bacon between the collard greens. Top the collard greens with the remaining sorrel.
  • Pour enough cold water over the collard greens to cover them completely.
  • Bring the pot to a boil over medium heat, then reduce the heat to low, cover the pot, and simmer for about an hour.
  • Stuffed collard greens are best served immediately after cooking.

Video

Notes

If you use fresh spinach and fresh sorrel, lightly sprinkle the fresh spinach and sorrel with water before layering them in the pot.
Taste the broth and the filling, and if needed, add a pinch or two of sea salt to adjust the seasoning.

Nutrition

Serving: 1gramsCalories: 609kcalCarbohydrates: 122gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 8mgSodium: 2209mgPotassium: 177mgFiber: 5gSugar: 84gVitamin A: 4556IUVitamin C: 46mgCalcium: 38mgIron: 3mg
Keyword collard greens recipe, stuffed collard greens, stuffed collard greens recipe
Tried this recipe?Let us know how it was!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

More Meat Recipes

  • Oven Baked Whole Chicken Wings Served On Plate With Fries and Garlic Cream
    Oven Baked Whole Chicken Wings
  • Mediterranean Chicken Kebabs Served on Plate With Fries Greek Salad and Tzatziki
    Mediterranean Chicken Kebabs
  • Oven Baked Turkey Legs Served on White Plate With Mashed Potatoes and Red Cabbage
    Oven-Baked Turkey Legs Recipe
  • Braised Pork Knuckle Recipe-Served On Plate With Baked Potatoes
    Hungarian Braised Pork Knuckle Recipe

Comments

  1. Shelley says

    September 14, 2019 at 4:22 pm

    Wow! This is really awesome for me to know of. This stuffed collard greens recipe with spinach and sorrel would definitely be the perfect meal to make the Sunday super glorious. I love cooking a lot and seeing this recipes it feels so great and definitely I'm gonna give it a try tomorrow. I would need to get a little more ingredients to add up to the ones I have at home for the moment. Thanks

    Reply
  2. John says

    September 14, 2019 at 4:23 pm

    Stuffedcollard greens looks like a very good meal that one should try. The ingredients to make it has so many healthy tips from whrnni have been making fool. As a bachelor, I always come online to search for the best recipes to make good meals. I'm going to grab this ingredients at a local store for sure. Thanks for a detailed explanation.

    Reply
  3. Henderson says

    September 14, 2019 at 4:33 pm

    Spinarch is really my thing and since there's rice, I think its very cool that you can bring this to your website. I have never tried the stuffed collard greens with spinarch before but I do like it. Seeing that there's a whole lot of healthiness in this food is great. I am very eager to get in a cruch on it and see how it tastes. Not so hard to make plus you've already added  complementing images. Thanks

    Reply
5 from 2 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Timea and Laci-Timea's Kitchen

Welcome!

Hi, I am Timea and together with my husband Laci we decided to invite you to our virtual kitchen. You will see step by step how we cook and how tasty is the Transylvanian and Hungarian cuisine.

More about me

Popular

  • Air Fryer Duck Legs Served on Plate With Mashed Potatoes
    Air Fryer Duck Legs
  • Cosori Air Fryer Whole Chicken Served on the Cutting Board
    Cosori Air Fryer Whole Chicken
  • Tuna Corn Salad Served in Bowl and With a Glass of Beer
    Tuna Corn Salad Recipe
  • The Best Russian Cheesecake Recipe - Served on Plate With Grapes
    The Best Russian Cheesecake Recipe

New Recipes

  • Feta and Spinach Filo Pastry Served on Yellow Plate
    Feta and Spinach Filo Pastry
  • Air Fryer Pork Ribs Served on Plate With Fries
    Air Fryer Pork Ribs
  • Vegan Cabbage And Pasta Served on Plate With Ground Pepper on Top
    Vegan Cabbage And Pasta Recipe
  • Hungarian Potato Stew With Smoked Sausage-Served on White Plate With Spring Onions
    Potato Paprikash With Smoked Sausage

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 Timea's Kitchen

18 shares
  • 2
18 shares

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.