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Chicken & Rice-Stuffed Collard Greens

Image of prepared Chicken & Rice-Stuffed Collard Greens
  • prep time: 20 min
  • total time: 1 hr 5 min
  • serves: 6 people

This Chicken & Rice-Stuffed Collard Greens recipe is an inspired Southern spin on a classic comfort food.  It's also an easy way to use up leftover cooked rice.  The rice is reheated in chicken broth for extra flavor, and the greens are placed on top to steam (a great trick to make them more pliable for rolling!).  Ground chicken is browned with dates and serrano peppers for a hit of sweet and heat, then mixed with the rice to make the filling.  Roll up the filling in the collard leaves, then broil until browned.  Serve with crème fraîche, lemon zest and flaky sea salt.  This recipe was created in partnership with Bon Appétit and DeVonn Francis.


  • 1/2 cup pine nuts
  • 2 cups leftover cooked long grain white rice
  • 1 cup Swanson® Chicken Broth
  • 1 bunch collard greens (about 20 leaves), stems removed
  • 1 pound ground chicken breast
  • 3 shallot, peeled and minced (about 1 cup)
  • 4 cloves garlic, peeled and thinly sliced
  • 1 serrano chili pepper, seeded and finely chopped (about 2 tablespoons)
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • 1 tablespoon olive oil
  • 1/4 cup dates, pitted and finely diced
  • 8 ounces crème fraîche


  • Tips

    • To brown the stuffed collard greens, after baking, remove the skillet from the oven and heat the broiler.  Broil for 2 minutes or until the stuffed collard greens are lightly browned on top.
  • Step 1

    Heat a 12-inch oven-proof skillet over medium heat.  Add the pine nuts and cook and stir until very lightly browned.  Stir in the rice and 1 cup broth.  Place the collard leaves on top.  Cover and cook for 5 minutes (the steam from the rice mixture will soften the leaves).  Set aside the collard leaves and remove the rice mixture to a bowl.  Wipe the pan clean.

  • Step 2

    Season the chicken with salt and pepper.  Heat the oil in the skillet over medium-high heat.  Add the chicken, shallots, garlic, serrano pepper, red pepper, cumin and cayenne pepper and cook until the chicken is well browned, stirring often to separate meat.

  • Step 3

    Add the chicken mixture to the rice mixture.  Stir in the dates.

  • Step 4

    Heat the oven to 450°F.  Spoon about 1/4 cup of the chicken and rice mixture in the center of each collard leaf.  Fold two sides in over the filling, then roll up tightly to enclose the filling.  Place, seam-side down, into the skillet.  Pour in the remaining 1 cup broth.

  • Step 5

    Bake for 25 minutes.  Serve with crème fraîche and sprinkle with freshly grated lemon zest and flaky sea salt, if desired.

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Made With

Calories 448
Total Fat 31 g
Sat. Fat 12.0 g
Trans Fat 0 g
Cholesterol 113 mg
Sodium 226 mg
Total Carb 31 g
Dietary Fiber 3 g
Sugar 6 g
Protein 18 g
Vitamin D 0 %DV
Calcium 11 %DV
Iron 11 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.