Italian Stuffed Collard Greens Dinner

This Italian-inspired collard greens dish transforms humble greens into a comforting, satisfying meal that even skeptics will devour. The tender collard leaves wrap around a savory filling of Italian sausage, rice, and cheese for a nutritious dinner that feels indulgent.

I developed this recipe during the pandemic when I was trying to stretch our grocery budget while still making meals feel special. My previously collard-averse children now request these regularly, which I consider a major parenting win.

Key Ingredients

• Collard greens: Look for bright, unblemished leaves without yellowing. The larger the leaves, the easier they are to stuff and roll
• Italian chicken sausage: Offers rich flavor with less fat than pork varieties. Choose mild or spicy based on your preference
• Brown rice: Provides nutty texture and extra fiber. Short grain varieties hold together best in the filling
• Mozzarella cheese: Creates that irresistible stretchy texture. Low moisture variety prevents the filling from becoming watery
• Marinara sauce: Acts as both cooking liquid and serving sauce. A good quality jar sauce saves time but homemade works beautifully
• Fresh basil: Adds bright, aromatic notes that make the dish taste distinctly Italian. Seek out vibrant leaves without dark spots

Step-by-Step Instructions

Blanch the collards:

Bring a large pot of water to a rolling boil and add about a tablespoon of salt. Submerge collard leaves completely for exactly 3 minutes until they become pliable but still bright green. Immediately transfer to an ice bath or rinse with cold water to stop the cooking process. This critical step tenderizes the leaves while preserving their structure for rolling.

Prepare the filling:

Brown the Italian chicken sausage in a large skillet, breaking it into small crumbles as it cooks. Add diced onions and continue cooking until they become translucent and sausage is fully cooked. Stir in the minced garlic during the final minute to release its aroma without burning. Remove from heat and allow to cool for at least 20 minutes before adding cheese.

Assemble the rolls:

Place a blanched collard leaf flat on your work surface with the stem end toward you. Add approximately 1/3 to 1/2 cup of filling mixture near the stem end. Fold the stem end over the filling, fold in the sides, and roll away from you like wrapping a burrito. Place seam side down in your marinara coated baking dish and repeat with remaining leaves and filling.

Bake to perfection:

Cover the baking dish tightly with foil to trap moisture and heat. Bake at 350°F for 35-40 minutes until the rolls are heated through and flavors have melded. The covered baking period allows the collards to become perfectly tender while maintaining their structure.

Pin it

The chicken sausage in this recipe was a game changer for me. I discovered it when trying to make healthier versions of our family favorites, and its robust flavor means you never miss the extra fat from traditional pork sausage. Last Christmas, I served these stuffed collards instead of our usual lasagna, and my Italian grandmother actually requested the recipe!

Make It Your Own

These stuffed collard greens welcome creative variations based on what you have on hand or dietary preferences. Try using ground turkey seasoned with Italian herbs instead of sausage for a lighter option. Plant-based meat alternatives work wonderfully for vegetarian diners. You can also swap the brown rice for quinoa or farro to incorporate different whole grains. The recipe's framework remains the same - just adjust the filling ingredients to suit your taste.

Storage and Reheating

These stuffed collards store beautifully in the refrigerator for up to 4 days in an airtight container. The flavors actually improve with time, making them perfect for meal prep. When reheating, add a splash of water or extra marinara to the container before microwaving to maintain moisture. For best results, reheat covered in a 325°F oven until warmed through. The rolls also freeze exceptionally well for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions

Serve these stuffed collard rolls with a simple side salad dressed with lemon and olive oil for a complete meal. For a more substantial spread, pair with crusty Italian bread for soaking up the delicious marinara sauce. A glass of medium-bodied red wine like Sangiovese complements the Italian flavors beautifully. For a lighter touch, sprinkle the finished dish with additional fresh basil and a light drizzle of good olive oil just before serving.

Pin it

Frequently Asked Questions

→ How do I prepare collard greens for stuffing?

Boil collard green leaves in salted water for 3 minutes until tender, then rinse with cold water to stop cooking.

→ Can I use a different type of sausage?

Yes, feel free to use pork, turkey, or vegetarian sausage as substitutes for Italian chicken sausage.

→ What can I use instead of brown rice?

Quinoa, white rice, or even cooked farro are great alternatives to brown rice in this dish.

→ Can I make this dish ahead of time?

Yes, you can assemble the stuffed greens a day ahead and refrigerate them covered. Bake when ready to serve.

→ What should I serve with stuffed collard greens?

Serve with a side of garlic bread or a fresh green salad to complete the meal.