Stuffed Collard Rolls

Collard greens are amazing. And they are even more amazing when you stuff them with delicious herbs, vegetables, and KOL foods pastured, organic, kosher turkey. 


  • 1 Tablespoon olive oli
  • 1 large onion, chopped
  • 1 28 oz can crushed tomatoes
  • 2 tablespoons brown sugar or dried figs (soaked and finely chopped)
  • 1/4 cup apple cider vinegar
  • 1 cup KOL Foods poultry or chicken broth
  • 1/2 teaspoon sea salt with a dash of liquid smoke


  • 1 tablespoon olive oli
  • 1 lb KOL Foods pastured ground turkey
  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 1 medium red pepper, chopped
  • 1 teaspoon sea salt with 2 dashes of liquid smoke
  • Pepper to taste
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon chopped fresh sage (or 1 teaspoon ground sage)
  • 1 teaspoon ground coriander
  • 1 cup bulgur wheat soaked in 2 1/2 cups boiling KOL Foods poultry or chicken broth
  • 1/4 cup chopped fresh parsley
  • 1 bunch collards, about 12-14 leaves, stalks discarded

Preheat oven to 300 F

The sauce:

1. Saute the onion in oil in a heavy-bottomed saucepan over medium-high heat, until softened. Stir in crushed tomatoes, brown sugar, vinegar, smoked salt, pepper and broth.

2. Simmer 15 minutes.

The filling:

1. Heat oil in a heavy-bottomed saute pan over medium-high heat. Add the garlic, onion and bell pepper. Cook for 5 minutes. Add the ground turkey and cook until bell pepper is tender. Season the meat with smoked salt, pepper, cayenne, sage and coriander. Add bulgur and mix thoroughly, letting broth in bulgur to reduce until there is no moisture. Taste and adjust the seasoning.

2. In a large pot of boiling salted water, cook collards for one minute and then drain and rinse with cold water.

3. Lay a collard leaf out on a flat surface and add 1/4 cup of the mixture, fold both sides into the center and the top and bottom over the center. Roll into a cylinder and repeat with the remaining leaves. If there are and remaining leaves, cut and add to sauce.

4. Pour a 1/2 inch layer of sauce into a 9 x 13 inch dish and lay rolls seam-side down. Pour remaining sauce over top. Bake for 30-40 minutes.

Serves 6