Collard Green Rolls

Want to really get inspired for dinner? Just talk to your local vegetable producers! 

We were looking for lettuces at our local farmers market for another recipe idea when we spotted these broad leafy greens. The idea for these collard green rolls came directly from the producer herself. Talking with your local famers can inspire you in so many ways, introduce you to new produce and give you copious amounts of ideas on how they use it. If you put that much time and effort into growing it, you are going to have a few ideas up your sleeves on how to create something delicious out of it.

These delightful rolls are very cabbage roll "ish".
I've never really been successful in making cabbage rolls, but these little morsels of stuffed goodness turned out superb!

Our Red Rub spice blend takes on heartier vegetables and sturdy leafy greens very well! If you want a bit of a spicier punch, you should definitely add a little more. We encourage it!

When cooking for our toddler, we tend to not go as heavy as we are still introducing him to the spice world. But using our line of blends daily in our dinners has been the perfect solution to showing him a broad span of different flavours. 

** We had a little bit of the filling left over, it made for the BEST late night snack.

Makes 8-10


The tomato sauce

The Fillings
  • 1 lb ground beef
  • 2 cups cooked rice
  • 1 tbsp Big Cove Foods 'Red Rub' spice blend
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 8 oz fresh mozzarella cheese, sliced into 10 pieces
  • 2 tomatoes, diced
  • 10 broad collard green leaves
  • 10 basil leaves
  • 1 tsp salt (or more to taste)


  1. Preheat the oven to 375
  2. To make your tomato sauce; in a medium sauce pan, heat oil over a medium heat. Add the shallots and garlic, cook until softened. Add the Red Rub, canned tomatoes and salt, lower the heat to a simmer. Allow to cook for about 30 minutes and remove from heat to cool slightly. Add more salt to taste if necessary.
  3. In a large pan, cook the ground beef until starting to brown. Add the apple cider vinegar, worcestershire sauce, Red Rub and salt. Thoroughly combine before adding in the cooked rice. Fold in the diced tomatoes gently to warm through and take off heat. Set aside to cool slightly.
  4. Lightly grease a 9 x 13 baking dish.
  5. Clean your collard green leaves with warm to hot water. By rinsing them with warmer water you are creating a more pliable leave for rolling. Dry well.
  6. Working one at a time; fill the leaves with a scoop of the rice mixture (scoop size will vary with different leaf sizes), layer with a basil leave and finish it off with a slice of the fresh mozarella. Fold the leaf over the mixture, tucking in the sides, until you have created a little "burrito" style collard green roll. Place on the baking dish and continue with the rest. 
  7. Pour the tomato sauce over the rolls evenly and cover with tin foil.
  8. Bake for 30 minutes.