Autumn Harvest Collard Green Rolls

These Autumn Harvest Collard Green Rolls feature a seasonal brown rice pilaf rolled into collard leaves for handheld packages of fall goodness.

This post is sponsored by Annie Chuns. All opinions are my own.

a white ceramic plate with collard green rolls and a bowl of cranberry dipping sauce

Can you believe Thanksgiving 2020 has come and gone? If you have leftover cranberry sauce from any of your holiday meals, these insanely delicious vegan collard green rolls are the perfect thing to make to use it up. These collard rolls are filled with gorgeousΒ  brown rice pilaf with butternut squash, pecans, dried cranberry and shredded carrot, all rolled into a collard leaf.

collard leaves, a bowl of brown rice pilaf, a bottle of orange sauce and a bowl of cranberry sauce on a marble table

And because these convenient little packages of handheld autumn goodness need a sauce for dipping, I used our leftover cranberry sauce from Thanksgiving dinner to make a zesty dipping sauce byΒ  mixing it together with Annie Chun’s Orange Sauce.

annie chun's orange sauce, a bowl of cranberry sauce and a bowl of brown rice with butternut squash, herbs and pecans

If you don’t have leftover cranberry sauce, I included directions in the recipe for how to make a simple one from scratch. Then simply combine it with about 1/4 cup of the orange sauce. It’s optional but adds a wonderful citrusy, slightly spicy note to the sauce.

collard green roll on a plate being assembled with brown rice pilaf on a marble counter

Why you’ll love these Autumn Harvest Collard Green Rolls

This dish is:

  • healthy AF
  • made with 100% plant-based, nourishing ingredients
  • super satisfying
  • can be eaten hot or cold
  • big on fall/winter flavors

three collard green rolls on a white plate with a bowl of cranberry sauce

Tips and tricks for making

I used Annie Chun’s Sprouted Brown Rice for the savory filling. Because it cooks in the microwave in just one minute, it makes preparation of these rolls a breeze!

an autumn harvest collard green roll on a plate, cut in half

To make the collard green rolls, bring a pot of water to a boil. Blanch the collard leaves for about 2 minutes to soften, then drain and run them under cool water. When the leaves are cool enough to handle, they will be pliable and easy to roll!

autumn harvest collard green roll with a dollop of cranberry sauce on a plate

More seasonal vegan recipes to make:

brown rice and autumn vegetable collard green roll on a plate

If you make these Autumn Harvest Collard Green Rolls, leave a comment and rating below, and share it on InstagramΒ with #LePetitEats!

5 from 1 vote
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Autumn Harvest Collard Green Rolls

Autumn Harvest Collard Green Rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of fall goodness!

Course Appetizer, lunch, Snack
Cuisine American
Keyword collard green recipes, collard green rolls, low carb wrap
Prep Time 15 minutes
Cook Time 17 minutes
Total Time 32 minutes
Servings 4
Calories 300 kcal
Author Denisse

Ingredients

For the collard green rolls:

  • 8 collard green leaves
  • 1 1/2 cups cooked brown rice
  • 1 cup butternut squash roasted and diced
  • 1/4 cup dried cranberry
  • 1/4 cup pecans
  • Salt and pepper to taste
  • 1 cup shredded carrot

For the cranberry-orange sauce:

  • 1/2 cup fresh cranberries
  • 1/2 cup sugar
  • 1/4 teaspoon ground cinnamon
  • Pinch of salt
  • 1/4 cup orange sauce (optional)

Instructions

  1. Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain in a colander.

  2. In a large bowl, toss together rice, acorn squash, dried cranberry and pecans. Season to taste with salt and pepper and set aside.

  3. Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup-1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.

  4. To make the cranberry sauce, combine sugar, cranberries, cinnamon and salt in a medium saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until cranberries begin to pop. Remove from heat and let cool (sauce will thicken). Stir in orange sauce, if using.

  5. Transfer sauce to a food processor. Puree until smooth. Serve with collard rolls.

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Comments

    1. Denisse Post author

      Yeah, it has been warm this week! I’m in Santa Barbara and we actually hosted an outdoor movie night last night haha! Hopefully we’ve got some cooler weather in store for the holiday. Hope you give the recipe a try!

      Reply

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