Collard Green & Cheese Rolls – Savory, Simple, and Satisfying
These Collard Green & Cheese Rolls bring comforting flavors with a fresh, veggie-forward twist. Think tender collard leaves wrapped around a gooey, herby cheese filling, baked until warm and melty. They make a great snack, a light lunch, or a side dish that feels a little special without being fussy.
If you love stuffed cabbage but want something brighter and quicker, this is your kind of recipe. You’ll use simple ingredients, standard pantry staples, and a few easy techniques to make it all come together.
Ingredients
Method
- Prep the greens: Trim the thickest part of the stem from each collard leaf, keeping the leaf intact. Use a knife to shave down the thick rib so it’s closer to the thickness of the leaf. Rinse well and pat dry.
- Blanch and shock: Bring a large pot of salted water to a boil. Blanch the leaves in batches for 30–45 seconds until they turn bright green and soften. Transfer immediately to an ice bath to stop cooking, then drain and pat dry. This step keeps the rolls tender and easy to wrap.
- Make the filling: In a bowl, mix ricotta, mozzarella, feta or Parmesan, egg, garlic, shallot, herbs, red pepper flakes, lemon zest, and a squeeze of lemon juice. Season with salt and pepper. The mixture should be thick and spreadable.
- Set up your pan: Lightly oil a baking dish. If using marinara, spread a thin layer across the bottom to keep the rolls moist and add flavor.
- Assemble the rolls: Lay a collard leaf flat, stem end toward you. Spoon 2–3 tablespoons of filling near the bottom. Fold the sides in and roll up like a burrito, tucking as you go for a snug wrap. Repeat with remaining leaves and filling.
- Arrange and top: Place the rolls seam-side down in the baking dish. Drizzle with olive oil and add another light spoon of marinara on top if you like. A sprinkle of Parmesan never hurts.
- Bake: Bake at 375°F (190°C) for 18–22 minutes, until the cheese is hot and melty and the rolls look glossy and tender.
- Finish and serve: Let rest for 5 minutes. Garnish with fresh herbs, extra lemon zest, and black pepper. Serve with warm marinara on the side or a quick drizzle of olive oil and a squeeze of lemon.
What Makes This Recipe So Good
- Perfect balance of hearty and fresh: The collard greens stay tender but structured, while the cheese filling is rich and creamy.
- Weeknight-friendly: Blanch, fill, roll, and bake. No complicated steps or specialty equipment.
- Flexible filling: Mix and match cheeses and herbs based on what you have.
It’s forgiving and customizable.
- Meal-prep win: Rolls reheat beautifully and pack well for lunch.
- Vegetarian-friendly: Protein from cheese and greens makes this satisfy without meat.
Shopping List
- 1 large bunch collard greens (about 12–14 large leaves)
- 8 oz ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup crumbled feta or grated Parmesan
- 1 large egg
- 2 cloves garlic, finely minced
- 1 small shallot or 1/4 small onion, finely minced
- 2–3 tbsp fresh herbs (parsley, dill, basil, or a mix), chopped
- 1/2 tsp red pepper flakes (optional)
- 1 lemon (zest and 1–2 tsp juice)
- 2–3 tbsp olive oil
- Salt and black pepper
- 1 cup marinara or simple tomato sauce (optional, for baking and serving)
Step-by-Step Instructions
- Prep the greens: Trim the thickest part of the stem from each collard leaf, keeping the leaf intact. Use a knife to shave down the thick rib so it’s closer to the thickness of the leaf. Rinse well and pat dry.
- Blanch and shock: Bring a large pot of salted water to a boil.
Blanch the leaves in batches for 30–45 seconds until they turn bright green and soften. Transfer immediately to an ice bath to stop cooking, then drain and pat dry. This step keeps the rolls tender and easy to wrap.
- Make the filling: In a bowl, mix ricotta, mozzarella, feta or Parmesan, egg, garlic, shallot, herbs, red pepper flakes, lemon zest, and a squeeze of lemon juice.
Season with salt and pepper. The mixture should be thick and spreadable.
- Set up your pan: Lightly oil a baking dish. If using marinara, spread a thin layer across the bottom to keep the rolls moist and add flavor.
- Assemble the rolls: Lay a collard leaf flat, stem end toward you.
Spoon 2–3 tablespoons of filling near the bottom. Fold the sides in and roll up like a burrito, tucking as you go for a snug wrap. Repeat with remaining leaves and filling.
- Arrange and top: Place the rolls seam-side down in the baking dish.
Drizzle with olive oil and add another light spoon of marinara on top if you like. A sprinkle of Parmesan never hurts.
- Bake: Bake at 375°F (190°C) for 18–22 minutes, until the cheese is hot and melty and the rolls look glossy and tender.
- Finish and serve: Let rest for 5 minutes. Garnish with fresh herbs, extra lemon zest, and black pepper.
Serve with warm marinara on the side or a quick drizzle of olive oil and a squeeze of lemon.
Keeping It Fresh
- Refrigerator: Store cooled rolls in an airtight container for up to 4 days. Reheat in a 325°F (165°C) oven for 10–12 minutes or microwave gently to avoid toughening the greens.
- Freezer: Freeze before baking for best texture. Wrap the assembled rolls tightly and store up to 2 months.
Bake from frozen at 350°F (175°C) for 30–35 minutes, covering if needed to prevent drying.
- Leftover sauce: Keep marinara separately so the rolls don’t get soggy. Warm and spoon over just before serving.
Health Benefits
- Leafy green powerhouse: Collard greens are rich in vitamins A, C, and K, plus fiber and antioxidants. They support bone health and a strong immune system.
- Protein and calcium: The cheese filling adds protein and calcium, which help with satiety and bone support.
- Lower-carb option: Using greens instead of pasta or tortillas keeps carbs down without sacrificing comfort.
- Healthy fats: Olive oil brings heart-healthy monounsaturated fats and great flavor.
What Not to Do
- Don’t skip the blanch: Raw collard leaves are too firm to roll and can crack.
Blanching makes them pliable and pleasant to eat.
- Don’t overfill: Too much filling leads to bursts and leaks. A modest scoop is plenty.
- Don’t forget to dry the leaves: Excess water makes the rolls watery and dilutes flavor. Pat them dry before filling.
- Don’t overbake: Overcooking darkens the greens and makes them bitter.
Pull them when just heated through and glossy.
- Don’t go heavy on salt: Feta and Parmesan are salty. Taste the filling before adding more salt.
Recipe Variations
- Spinach-artichoke style: Fold in chopped spinach and diced artichokes with a touch of cream cheese for an ultra-creamy filling.
- Mediterranean twist: Use feta, dill, mint, lemon, and a bit of oregano. Serve with tzatziki instead of marinara.
- Spicy chipotle: Stir in chipotle in adobo and sharp cheddar.
Serve with a smoky tomato sauce or simple salsa roja.
- Mushroom umami: Add finely sautéed mushrooms and thyme to the cheese mix for depth and savoriness.
- Higher protein: Mix in cottage cheese or add a few tablespoons of finely chopped, sautéed tofu or tempeh for a protein bump.
- Gluten-free breadcrumbs topping: Sprinkle gluten-free crumbs mixed with olive oil and Parmesan over the rolls for a crisp, golden finish.
FAQ
Can I use kale or cabbage instead of collard greens?
Yes. Kale works if you choose large, flat leaves and blanch well. Cabbage is classic for stuffed rolls; separate the leaves and blanch until pliable.
Do I have to use egg in the filling?
No.
The egg helps bind, but you can skip it. The filling may be slightly looser; add a bit more shredded cheese or a spoon of cream cheese to compensate.
What’s the best cheese combo?
A mix of ricotta for creaminess, mozzarella for stretch, and a salty cheese like Parmesan or feta for punch works beautifully. Adjust to taste and what you have on hand.
Can I make these ahead of time?
Absolutely.
Assemble up to 24 hours ahead and refrigerate. Bake just before serving, adding 5 minutes if going straight from the fridge.
How do I keep the rolls from unraveling?
Roll tightly and place seam-side down in the dish. If a leaf is stubborn, use a toothpick to secure it during baking and remove before serving.
What sauce pairs best?
Marinara is a natural fit.
For a lighter option, try lemony olive oil with a pinch of chili flakes, or a yogurt-herb sauce for freshness.
Can I add meat?
Yes. Browned ground turkey, chicken, or sausage works well. Mix a small amount into the cheese filling so the rolls stay compact and moist.
Wrapping Up
These Collard Green & Cheese Rolls are simple comfort food with a fresh edge.
They’re easy enough for a weeknight and flexible enough to match your mood or pantry. With tender greens, creamy filling, and bright lemony notes, they hit all the right spots. Make a batch, stash a few for later, and enjoy a meal that’s wholesome, satisfying, and genuinely delicious.
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