Crock Pot Stuffed Collard Greens



So my best friend is doing some part time work on a farm this summer. Last week she got to bring home a bunch of veggies- including GIANT collard greens leaves. She was going out of town for the week so guess who got the collard greens?! THIS GIRL! I was super excited. At first I didn’t know what to do with them, just make a hash of some sort, but then I was like “NO, THESE ARE HUGE! I’M MAKING STUFFED COLLARD GREENS!” Plus things have been crazy around here preparing for IV so I wanted something easy… hello crock pot! Put my food in and off I go with my day.

These are easy and perfect for the Lyme diet. You’ve got your greens which help with cleansing plus lots of nutrients, some extra veggies, protein, and includes turmeric which is a natural anti inflammatory.



Look how giant those leaves are! Literally, the length of my arm!


1 lb. ground turkey (or meat of your choice)

1 onion, chopped up

1/2 head of cauliflower

4-5 giant collard greens leaves (you could probably get big ones at your local farmers market, if not just get a bunch of small ones and make more)

1 egg

20-oz. can crushed tomatoes

2 tbs. basil

1/2 tbs. tumeric

1 tbs. cumin

Salt and pepper to taste


Get your crock pot out and ready to go!

First, cut up your cauliflower and throw it in a blender or food processor to make cauliflower rice. Throw that in a bowl with the meat, onion, egg, and spices. Mix well. Add in about 1/2- 1/3 of your crushed tomatoes (start with half then add more if mixture isn’t too watery and falling apart). 

Wash your collard greens and cut off the long stems if necessary. DON’T throw away the stems, though! They are edible and we will use them.

Take a collard greens leaf and lay it flat, scoop a good portion of your meat mixture and place it in the leaf. Roll the leaf up around the meat mixture and place it in the crock pot. Repeat with remaining leaves.

If you still have the stems, slice them so they are thin and place in the crock pot. Pour the remaining crushed tomatoes on top of everything in the crock pot. Set on low for 4 hours.





9 thoughts on “Crock Pot Stuffed Collard Greens”

  1. Yum! These look delicious. Quick question, if you had food sensitives to turmeric and cumin, what spices would you substitute in? (Aren’t food restrictions just great fun?!?!)


    1. Oh I completely understand! I’m always subbing things out. Honestly, you could get away with leaving them out. Other spices you could use if you you can tolerate are some paprika and a bit
      Of chili powder (to add more of a kick… I’m currently trying to stay away from those, sadly 😦 ). Another option would be to bump up the basil and add some oregano and thyme.


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