clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Stuffed Collard Greens cut in half and arranged on top of each other on a small plate.

Stuffed Collard Greens (with Turkey and Quinoa)

  • Author: Leanne
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 10 rolls
  • Category: Dinner
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


Stuffed Collard Greens with turkey and quinoa are a spicy version of cabbage rolls that are hearty and healthy and a great way to change up dinner!


  • 1 tablespoon extra virgin olive oil
  • 1 pound (454 grams) lean ground turkey
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1 large leek, chopped (see note)
  • 1 medium-sized onion, chopped
  • 1/2 large red pepper, seeded and chopped
  • 1/2 jalapeño pepper, seeded and chopped
  • 2 cups no-salt added tomato sauce
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon kosher salt
  • 1 cup cooked quinoa
  • 10 large collard green leaves, washed and stems removed and trimmed (see tips above)
  • 1/2 cup shredded parmesan cheese (optional)


  1. Pre-heat oven to 350 degrees and grease an 8 x 11 inch (or larger) baking dish.
  2. In a large skillet, heat the oil and then add the ground turkey, salt, garlic and pepper. Cook over medium heat until the turkey is almost cooked.
  3. Add the leek, onion, red pepper and jalapeño pepper. Cover and continue cooking over medium heat until the turkey is fully cooked and the vegetables have softened.
  4. Pour the tomato sauce into a small bowl and stir in the basil, oregano and salt.
  5. Add 3/4 cup of the tomato sauce and the quinoa to the turkey mixture and stir to combine. Cover and set aside.
  6. Bring a large pot of water to boil and add the prepared collard green leaves. Cook for 5-7 minutes, or until tender and bright green.
  7. Using tongs, carefully remove the cooked greens from the water, lay them out on a flat surface and pat them dry with paper towels.
  8. Place 3-4 tablespoons of the turkey mixture in the centre of a collard leaf. Roll the top of the leaf over the turkey mixture. Fold in the sides. Continue rolling until you reach the remaining part of the stem. Repeat until all the leaves are rolled with filling.
  9. Arrange the rolls seam-side down in the prepared baking dish. Pour the remaining tomato sauce over the rolls and sprinkle on cheese (optional).
  10. Cover and bake for 35-40 minutes. Serve immediately.
  11. Store any leftovers in an airtight container in the refrigerator and enjoy within 3-4 days.


  1. When chopping the leek, discard the root and dark green tops, and just use the white and light green portions.
  2. I use tri-colour quinoa but red or white works too. You can also use brown rice or a rice blend. Make sure whatever you use is cooked before you add it to the filling.
  3. To keep this recipe gluten-free, make sure you use quinoa and avoid grains containing gluten.
  4. If you like your rolls saucy, you can add a layer of tomato sauce on the bottom of the baking dish before placing the collard rolls in the dish.
  5. The recipe calls for no-salt added tomato sauce with a pinch of salt and herbs added. You can also use regular or seasoned tomato sauce or marinara sauce.
  6. These rolls are a little spicy, so if you’re not a fan of spicy, just leave out the jalapeño.
  7. I added a sprinkle of parmesan cheese to the tops of the collard rolls before baking, but if you need this dish to be dairy-free, just leave it out.
  8. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.

Keywords: collard green rolls, turkey collard greens, stuffed collard leaves