Tasty Italian Stuffed Collards Dinner

This collard-wrapped Italian dish turns basic greens into a mouthwatering meal that wins over even the biggest veggie doubters. Soft collard leaves encase a tasty mix of Italian sausage, rice, and cheese, creating a hearty dinner that's both good for you and totally satisfying.

I came up with this dish during lockdown when I was trying to stretch our food budget while keeping meals exciting. My kids used to hate collards but now they ask for these wraps all the time – that's a big win in my parenting book!

Essential Ingredients

• Collard greens: Go for bright, flawless leaves with no yellow spots. Bigger leaves work better for stuffing and rolling
• Italian chicken sausage: Packs tons of taste with fewer calories than pork options. Pick mild or hot depending on what you like
• Brown rice: Adds a nice chewy bite and extra nutrients. Short grain types stick together better in the mix
• Mozzarella cheese: Gives that wonderful gooey pull. Choose low moisture kinds to keep the filling from getting soggy
• Marinara sauce: Works as cooking liquid and topping. A decent store-bought jar saves time but homemade is great too
• Fresh basil: Brings bright, fragrant flavor that makes the dish taste truly Italian. Look for lively green leaves without black marks

Easy Preparation Steps

Soften the collards:

Fill a big pot with water, bring to a boil and toss in a tablespoon of salt. Drop collard leaves in for just 3 minutes until they're bendable but still nice and green. Cool them right away under cold water or in ice water. This quick step makes the leaves tender but still sturdy enough to roll up.

Mix your filling:

Cook the chicken sausage in a wide pan, breaking it into tiny bits as it browns. Toss in chopped onions and cook until see-through and the sausage is done. Mix in the chopped garlic for the last minute just to get it fragrant without burning. Take it off the heat and let it cool at least 20 minutes before you add any cheese.

Roll them up:

Lay a cooled collard leaf flat with the stem pointing toward you. Spoon about 1/3 to 1/2 cup of filling near the stem end. Fold the stem over the filling, tuck in the sides, and roll away from you like you're making a burrito. Place it seam-side down in your sauce-coated baking dish and keep going with the rest of your leaves and filling.

Cook until done:

Cover your baking dish tightly with foil to keep moisture in. Bake at 350°F for 35-40 minutes until everything's hot and the flavors have come together. The covered baking makes the collards perfectly tender while keeping their shape intact.

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Switching to chicken sausage really changed this dish for me. I found it when trying to cook healthier versions of our family favorites, and it's so flavorful you don't miss the extra fat from regular pork sausage. Last Christmas, I served these stuffed collards instead of our usual lasagna, and my Italian grandma actually asked me for the recipe!

Customize It

These stuffed collards are super flexible based on what's in your kitchen or your diet needs. You can use ground turkey with Italian seasonings instead of sausage for something lighter. Plant-based meat works great for vegetarians. You can also switch the brown rice for quinoa or farro to try different grains. The basic method stays the same – just change up what goes inside to match what you like.

Keeping And Warming Up

These collard rolls keep really well in the fridge for up to 4 days in a sealed container. They actually taste better over time, so they're perfect for cooking ahead. When warming up, add a splash of water or extra sauce before microwaving to keep them from drying out. For best results, warm them covered in a 325°F oven until hot throughout. You can also freeze them for up to 3 months. Just thaw overnight in the fridge before reheating.

Pairing Ideas

Enjoy these collard rolls with a simple green salad dressed with lemon and olive oil for a complete dinner. If you want something heartier, add some crusty Italian bread to soak up all that yummy sauce. A glass of medium-bodied red wine like Sangiovese goes really well with these Italian flavors. For a fresh touch, scatter some extra basil on top and drizzle with good olive oil just before bringing it to the table.

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Frequently Asked Questions

→ How do I prepare collard greens for stuffing?

Cook the collard leaves in boiling salted water for about 3 minutes until they're soft, then cool them quickly under cold water.

→ Can I use a different type of sausage?

You can definitely swap in pork, turkey, or even meatless sausage instead of the Italian chicken sausage.

→ What can I use instead of brown rice?

Try quinoa, regular white rice, or cooked farro as good swaps for brown rice in this dish.

→ Can I make this dish ahead of time?

You can put everything together a day early and keep it in the fridge covered up. Just bake it when you're ready to eat.

→ What should I serve with stuffed collard greens?

A chunk of crusty garlic bread or a simple green salad works great alongside these stuffed collards.