This easy, simple, and light collard green wrap has Italian ground sausage, onions, cheddar cheese, and rice.
Doesn't get much better than a 5 ingredient recipe for collard green wraps.
Collard green wraps are perfect for summer or days when you're feeling like food needs to be lighter. They're a great snack, appetizer, or meal.
Choose a Head of Collard Greens with Large Leaves
Collard greens come in many different sizes. The collards in these images are small but you will normally only find large collard greens. I happen to like the larger burrito style collard wraps better than the smaller eggroll size collards.
Rolling is faster and easier with larger collard greens.
Collard Green Wrapping Tips
If the collards are super wet after blanching and before filling, gently pat them down with a paper napkin.
Don't overthink it. Fold up the edges and roll it up.
Collard Green Wrap Variations.
The rice was just leftovers. Anything can go into collard green wraps, even leftovers! Try:
- farro
- quinoa
- orzo
- hummus
- extra veggies to bulk it up.
- Don't have cheddar? Cool - use your favorite cheese instead.
Extra Filling Dilemmas
Have sausage, cheese, and rice filling leftovers? YAY! Eat 'em up as is, serve them with scrambled eggs or freeze them for later.
Serving Suggestion
Stay with the healthy, vegetable based theme and serve this light collard wrap recipe with a complementary dish like a salad, a cold soup, hummus, or go a bit heavier with stuffed tomatoes.
Things In My Kitchen:
- 12" non stick skillet - PFOA free, nonstick, has lid, safe in dishwasher and oven.
- Stackable stainless steel bowl set - Stackable Stainless Steel bowls. Flat Bottom so they don't rock. Easy to clean. Affordable
- Elevated Wire Rack - to try the blanched collards on.
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Collard Green Wraps with Sausage, Rice, and Cheese
EatSimpleFood.com
This easy, simple, and light collard green wrap has Italian ground sausage, onions, cheddar cheese, and rice. EatSimpleFood.com
- Prep Time: 30 Minutes
- Cook Time: 20 Minutes
- Total Time: 50 minutes
- Yield: 4
- Category: Main Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 8 large collard green
- 1 pound Italian ground sausage
- 1 cup onion, diced
- 1 ½ cup rice, cooked
- 1 cup cheddar cheese
Instructions
For the collard greens:
- Fill a large (10-12") deep skillet with water and bring to a simmer.
- Fill a large wide bowl with ice water bath.
- Cut the fibrous stem ends of the collards. See the pictures above for guidance. You can keep the stem level with the leaf or remove more of it it's super fibrous. Try both ways to see if you prefer one over the other.
- Turn the heat off and throw in 2 wraps at a time. If they are sticking to each other than just do one at a time. I throw in 3 at a time if they are small. Cook 1-2 minutes or until soft but not breaking apart.
- Throw collard leaves into ice bath to cool and remove immediately to a baking sheet with an elevated wire rack over it (see pic) to dry off.
For the Filling:
- Bring a large pan to medium high heat and add the onions and sausage. Cook 5-8 minutes or until sausage is cooked through.
- Remove from heat and stir in rice and cheese.
Roll 'em up!
- Pat down the collards with a paper towel and lay flat.
- Lay out the ingredients like you are rolling a burrito (see pics).
- Pull in the sides and roll them up. Experiment if you like to roll with the stem or against it (see pics). The smaller collards work either way but sometimes the larger collards need to be layered horizontally with the stem.
Notes
- Have filling leftovers? YAY! Eat 'em up or freeze them for later.
- If the collards are super wet before filling, gently pat them down with a paper napkin.
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