Photo of Collard wraps with seasoned rice by WW

Collard wraps with seasoned rice

Total Time
1 hr 40 min
30 min
1 hr 10 min
To make the rolls ahead and serve them warm, place collard rolls in a baking dish, cover with aluminum foil, and refrigerate. When ready to serve, reheat rolls in a 275 degree F oven, covered, 15 minutes.


Collard greens

1½ pound(s), about 2 bunches

Olive oil

1 tsp


1 medium, finely chopped

Ground cumin

1 tsp

Ground cinnamon

½ tsp

Chicken broth

1½ cup(s), or vegetable broth

Uncooked long grain brown rice

¾ cup(s)

Golden seedless raisins


Pine nuts

2 Tbsp, chopped, toasted

Lemon zest

¼ tsp

Fresh lemon juice

2 tsp

Table salt

¼ tsp

Black pepper

¼ tsp


½ item(s), large, cut into 4 wedges


  1. Bring large pot two-thirds full of lightly salted water to boil. Meanwhile, remove thick stems from collard greens, keeping leaf intact. Blanch leaves in boiling water 5 minutes; rinse under cold water and drain. Choose 8 large leaves and place on paper towels to dry. Chop remaining leaves; you should have about 11⁄2 cups chopped. Squeeze excess liquid from leaves.
  2. Heat oil in medium saucepan over medium heat. Add shallot; cook, stirring, until just tender, 1−2 minutes. Stir in cumin and cinnamon and cook until fragrant, about 30 seconds. Add broth and bring to boil. Stir in rice. Reduce heat to medium-low and simmer, covered, until liquid is absorbed and rice is tender, about 50 minutes. Fluff rice with fork.
  3. Stir together rice, chopped collards, raisins, pine nuts, lemon zest and juice, salt, and pepper in large bowl. Let cool.
  4. Place 1 whole collard leaf on cutting board and spoon 1⁄2 cup rice filling in center. Roll end of leaf over filling, tuck in sides, and roll tightly like a cigar or burrito. Repeat with remaining leaves and filling. Serve warm or room temperature with lemon wedges.
  5. Serving size: 2 rolls