Preheat oven to 350 degrees.

Wash collard greens and trim off the thick stems.

Boil a large pot of water with salt. Place collard greens in the pot and cook for about one minute, until greens begin to cook and become softer. Remove from water and place on a paper towel.

Meanwhile, cook onion and celery in olive oil until fragrant. Add turkey, season with salt and pepper, and cook until just browned. Drain any excess fat from the pan.

Remove from heat and mix in rice and cheese.

Pour half the marinara sauce into the bottom of a baking pan.

When cool enough to handle, scoop a large spoonful of the turkey mixture onto collard leaves. Roll each leaf up while tucking in sides (like a burrito). Repeat with all leaves and arrange in baking pan.

Top the roll ups with remaining sauce.

Bake at 350 degrees for 30 minutes and serve.