Skip to main content

Stuffed Collard Greens


Trade up your traditional stuffed cabbage for stuffed collards made with whole grain bulgur and lean ground turkey. Finished with a bit of smoked salt for an added Southern flavor, this dish is bright and flavorful and can be made ahead and frozen.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings



  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 (28-oz.) can crushed tomatoes
  • 2 tablespoons brown sugar
  • 1⁄4 cup apple cider vinegar
  • 1 cup chicken broth
  • 1⁄2 teaspoon smoked salt


  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 medium red pepper, chopped
  • 1 medium red 1 teaspoon smoked salt, chopped
  • Pepper to taste
  • 1⁄4 teaspoon cayenne
  • 1 tablespoon chopped fresh sage (or 1 teaspoon ground)
  • 1 teaspoon ground coriander
  • 1 cup bulgur soaked in 21⁄2 cups boiling chicken broth
  • 1⁄4 cup chopped fresh parsley
  • 1 bunch collards, about 12-14 leaves, stalks discarded


Preheat oven to 350°F.

Prepare the sauce:
1. Sauté the onion in oil in a heavy-bottomed saucepan over medium-high heat, until soft- ened. Stir in crushed tomatoes, brown sugar, vinegar, smoked salt, pepper and chicken stock.
2. Simmer 15 minutes.

1. Heat the oil in a heavy-bot- tomed sauté pan over medium- high heat. Add the ground turkey and chop and brown.  Add the garlic, onion and bell pepper. Cook until softened, about 5 minutes. Season the meat with smoked salt, pepper, cayenne, sage and coriander. Add the bulgur soaked in broth and mix thoroughly, letting broth reduce until there is no moisture left in the pan. Taste and adjust seasoning.

Collard Rolls
2. In a large pot of boiling salted water, cook collards for 1 minute and then drain and rinse with cold water.
3. Lay a collard leaf out on a flat surface and add 1⁄4 cup of the mixture, fold both sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with remaining leaves. If there are any remaining leaves, cut and add to sauce.
4. Pour a 1⁄2-inch layer of sauce into a 9x13 inch casserole and lay rolls seam-side down. Pour remaining sauce over top. Bake 40 minutes.

As seen in the Joy of Kosher with Jamie Geller Magazine

Chanukah 2013

Subscribe Now