Moroccan Stuffed Collards
Ingredients
The Wraps:
- One bunch of large collard green leaves (typically 15-18 large ones), thickest lower-half of stems removed (cook at least 2 or 3 more leaves than you need in case a few fall apart or rip while assembling the rolls.)
- 1/2 cup extra-virgin olive oil
- 1.5 cups finely chopped onion
- 2/3 cup pine nuts
- 2/3 cup almonds, crushed or minced (on retreat, we used sunflower seeds for those w/almond sensitivities)
- 2/3 cup dried currants
- 3 packed cups arugula, loosely chopped
- 1 cup cooked brown rice
- 1.5 cup sautéed ground turkey (drain completely before adding to mixture)
- Sea salt liberally to taste (remember collards themselves will be unsalted)
Prep Time: 35 Minutes
Cook Time: 30 Minutes
Total Time: 1 Hour 5 Minutes
Yields: 6 Servings
Directions
Leaf Preparation:
- Heat a large pot with water until gently boiling.
- Reduce heat to medium and add collard leaves in a stack, blanching until a vibrant green, about 7 to 10 minutes (until stem is just pliable), flipping about half way through. Delicate balance. Needs to be easy to chew, but don’t overcook, or they won’t hold up for wrapping
- Remove with 2 spatulas (don’t burn yourself!) and place on kitchen towel to dry and cool
Filling Preparation:
- Heat olive oil in a large saucepan on medium heat.
- Sauté onion for ~5 minutes until pieces are mostly translucent.
- Add both nuts and currants and arugula and sauté for two minutes.
- Add meat and/or rice and stir will to warm and blend (~2 minutes).
- Add a bit of water if necessary to keep mixture from sticking.
- Salt to taste.
Assembly:
- Fill each leaf with 2 Tbsp of mixture and roll up like a burrito or a stuff grape leaf.
- Be sure to pull ends of leaf inward and lock down with the final roll-up.
- Excellent warm or cold as leftovers (a handy snack or quick meal).
Credit: SAFM Diamond Coaching Retreat September 2017, The School of Applied Functional Medicine
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