Grape Leaf Style Collards Stuffed with Bulgur Wheat

makes about 30 stuffed leavescollards


1½ cups whole grain bulgur wheat (such as Bob’s Red Mill, Hodgson Mill, or Arrowhead Mills)

2 cups scallions, (green onions), about a dozen

½ cup dill

½ cup parsley

2 Tablespoons olive oil

¼ cup lemon juice

1 teaspoon ground cumin

½ teaspoon salt

¾ teaspoon black pepper

4 bunches of collard greens, about 60 leaves


Combine bulgur with 3 cups of boiling water in a small bowl or container. Cover tightly with foil or lid. Meanwhile, slice scallions thinly using white and green parts and chop dill and parsley.

Uncover bulgur slightly, stir in remaining ingredients except collard greens and cover again. Let sit, stirring occasionally, until all liquid is absorbed and bulgur has expanded and is tender. Add more water if it has all absorbed and bulgur is still hard. Drain excess liquid if bulgur is tender and some liquid remains.

Remove stems of collard greens with a sharp knife cutting a V-shape along the stem so the leaf remains mostly whole.

Bring a large pot of salted water to a boil. Add leaves to the water a few at a time and cook until tender but not mushy, 3-5 minutes. You may need to stir occasionally to keep leaves under water. Stack leaves as they are cooked.

Taste the bulgur mixture once the bulgur is tender and adjust seasoning to taste.

Lay one collard leaf on a flat surface, overlapping ends where stem was removed to cover hole. Lay another leaf upside-down on top of the first leaf with ends overlapping on the opposite side.

Place roughly 3 Tablespoons of bulgur mixture on the center of collard leaves. Fold the bottom edge over the bulgur and tuck both sides in. Roll tightly away from you to make a tight cigar-shape.

Repeat with remaining collard leaves and rest of bulgur mixture.


5 rolls per serving, 1 serving contains: Calories (kcal) 177 Fat (g) 6

Saturated Fat (g) 1, Cholesterol (mg) 0, Carbohydrates (g) 29

Dietary Fiber (g) 10, Total Sugars (g) 2, Protein (g) 5, Sodium (mg) 232