Meatless Monday: Stuffed Collard Leaves with BBQ Infused Tomato Sauce

#MeatlessMonday: Stuffed Collard Greens

On Friday I posted a family recipe for stuffed grape leaves and in the spirit of sticking with the stuffing of edible greens I figured I would bring an old recipe from my archives that got lost to showcase another more southern-style way of enjoying it.  

Unfortunately since I was busy running the Ragnar Relay this past weekend I didn’t have time to remake this recipe so there is only one lone picture for you to feast your eyes on.  You’ll just have to believe me when I say that this dish is ah-mazing! I originally made it as a dish to pass for my book club and the ladies were literally wild about it.  While it is a bit time consuming, I promise you it is well worth it especially to serve to your dinner guests or to bring to a party! 
#MeatlessMonday: Stuffed Collard Greens with BBQ Infused Tomato Sauce

Black Eyed Pea & Mushroom Stuffed Collard Greens with BBQ Infused Tomato Sauce
Write a review
  1. 2 bunches of collard leaves
  2. 1 cup quinoa, precooked
  3. 1 package cremini mushroom, chopped
  4. 1 onion, chopped
  5. 1 15 oz can black eyed peas, drained and rinsed
  6. 1 28 oz can crushed tomatoes
  7. 2-3 tbsp BBQ sauce
  8. garlic powder
  9. sea salt
  10. pepper
  1. Start a pot of boiling water.
  2. While the water is boiling, remove approximately 15 whole leaves from the collard greens and gently rinse them. Set aside.
  3. Chop the rest of the collard leaves to be used for stuffing.
  4. Chop up onion and mushrooms.
  5. In a large pan cook onion until no longer opaque then add chopped leaves and mushrooms and cook until soft. Add black eye peas.
  6. Submerge whole collard leaves in boiling water and let boil for approximately six minutes.
  7. While leaves are boiling, heat canned tomatoes, bbq sauce, salt, pepper and garlic powder in a separate pot. Let simmer.
  8. Take approximately 1/4 of the sauce and add it to the quinoa/mushroom mixture.
  9. Remove whole collard leaves from pot of water and let cool.
  10. Once cool, stuff leaves by adding a large tablespoon worth of stuffing then roll them up and place in serving dish. Make sure to be delicate as leaves will rip easily.
  11. After all leaves have been stuffed and rolled pour the remaining sauce over top.
  12. Serve and enjoy! :)
You might also like:  Weekly Recipes Worth Sharing
The Fit Foodie Mama

Monday Logo

 Loading InLinkz ...

Print Friendly
About me

Annmarie is a self proclaimed foodie, avid long distance runner and functional fitness coach. A DVRT Master Trainer, HKC Instructor and food allergy sufferer, she writes about strength training for runners as well as shares allergy friendly recipes for busy athletes.   She is also the owner of Strength In Motion Studio, mother of two sassy sisters and wife to a chronically busy chiropractor.   Subscribe by email for updates to get the latest workouts, advice and recipes straight to your inbox!


Dairy Free Dark Hot Chocolate
Dairy Free Dark Hot Chocolate
October 24, 2016
No Bake Tiramisu Bites {Paleo, Gluten Free, Vegan}
October 21, 2016
Sweet & Spicy Buffalo Wing Popcorn
Sweet & Spicy Buffalo Wing Popcorn
October 17, 2016
Chocolate Pumpkin Waffles {Vegan & Gluten Free}
October 14, 2016
How to Run, Rock & Fuel in Brooklyn.
October 12, 2016
Sweet Potato and Red Quinoa Harvest Salad {Meatless Monday, Gluten Free, Vegan, Vegetarian, Meatless Meal/Recipe}
Meatless Monday: Red Quinoa & Roasted Sweet Potato Harvest Salad
October 10, 2016
Vegetarian Game Day Recipes that Even Carnivores Will Crave
October 07, 2016
Baked Escarole Oreganata Recipe {Meatless Monday, Gluten Free, Vegan, Healthy Side Dish, Italian Recipe, Meatless Meal}
Baked Escarole Oreganata {Gluten Free, Vegan}
October 03, 2016
Whip up this healthy vegan version of a pumpkin spice coffee- it's made with plant protein powder for an added boost of nutrition! Whip up this delicious dairy and gluten free smoothie with just a few simple ingredients!
Pumpkin Spice Coffee Protein Smoothie {Vegan}
September 30, 2016


Reply September 29, 2014

What an interesting mixture of classic southern flavors! You know I appreciate it :D
SuzLyfe recently posted...September Reflections: Where I was/am/am goingMy Profile

Deborah @ Confessions of a Mother Runner
Reply September 29, 2014

What a creative combo-already pinned! Thanks for linking up today
Deborah @ Confessions of a Mother Runner recently posted...Meatless Monday- “Squiche” w sundried tomatoes & spinachMy Profile

Reply September 29, 2014

Ooh this looks fun! I love slow cooked greens!
Katrina recently posted...Training Tip of the Week: Use that Body WeightMy Profile

Reply September 29, 2014

Holy yum! Definitely trying this. And can't wait to hear about Ragnar. :)
Rachel recently posted...What's the Loneliest Job? SAHPMy Profile

    Reply September 29, 2014

    Thanks! Ragnar was SO much fun! Hoping to get a recap up in the next day or so :)

Dannii @ Hungry Healthy Happy
Reply September 29, 2014

Oh yeah! This sounds like my kind of meatlessmeal.
Dannii @ Hungry Healthy Happy recently posted...Comment on Easy Oven Baked Chicken Fajitas by DanniiMy Profile

Reply October 1, 2014

This looks really yummy! Love coming across new teasty meat free recipes!
Jill recently posted...October Showcase – Halloween Spooktacular!My Profile

    Reply October 2, 2014

    Thank you! It was really hearty, one of my fav dishes I have made so far! :)

Tina Muir
Reply October 2, 2014

Yum! What a great idea for collard greens, I never know what to do with them! Thanks for joining us for meatless monday :)
Tina Muir recently posted...The ProposalMy Profile

    Reply October 2, 2014

    Thank you! I usually just sautee them but this was a nice change :) Thanks for hosting the link-up <3

Leave a comment

Your email address will not be published. Required fields are marked *

CommentLuv badge