Turkey Stuffed Collard Greens

Turkey Stuffed Collard Greens

5 from 1 reviews

Turkey Stuffed Collard Greens are a spicy version of cabbage rolls, with clean ingredients such as lean ground turkey, quinoa, leeks, onion, red pepper, jalapeño and garlic. This is all rolled up in big, leafy collard greens and topped with tomato sauce and parmesan cheese!




  1. Pre-heat the oven to 350 degrees and grease a 8″x11″ baking dish.
  2. In a large frying pan, add the ground turkey, salt, garlic and pepper and cook over medium heat. Once the ground turkey is almost cooked, 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. Be sure to stir occasionally.
  3. While the turkey is cooking, prepare the quinoa according to package instructions. You will need 3/4 cup cooked quinoa. (I like to add a little bit of garlic to my quinoa for added taste).
  4. Add the cooked quinoa and half the tomato sauce to the ground turkey mixture. Cover and set aside.
  5. Meanwhile, bring a large pot of water to boil and add the prepared collard green leaves. Cook for 5-7 minutes, or until the leaves have softened enough to roll.
  6. Using tongs, carefully remove the cooked greens from the water, lay them out on a flat surface and pat them dry with paper towels.
  7. Once the collard greens are cooled enough to handle, place a portion of the ground turkey/quinoa mixture in the centre of each green. Divide the mixture amongst all the leaves. Start rolling the greens from the bottom (where the stem was removed), and fold in the sides as you roll. Lay the rolled greens seam-side down in the prepared baking dish. Pour the remaining tomato sauce over the rolls and sprinkle on the parmesan cheese.
  8. Bake uncovered for 30 minutes, or until the filling is heated through and the cheese is melted.
  9. Remove from the oven and serve immediately. Store any leftovers in an airtight container in the fridge and enjoy within 2-3 days.


  1. If you like your rolls saucy, you can add a little extra tomato sauce over the top before baking.
  2. I’ve used both a tricolour quinoa and a sprouted rice/quinoa blend in these rolls, and both were great.