Collard Roll-ups

You can use large leaves of kale or mustard greens instead of collards, although they will still be smaller, so use a little less filling for each roll. You can also try this with large lettuce leaves.

Hands-on time:
20 minutes
Total time:
20 minutes

Kitchen Gear

Clean kitchen 
Measuring spoons
Measuring cup
Box grater (adult needed)


2 large collard leaves
1 teaspoon olive oil
2 pinches salt (A "pinch" is a small amount you can pinch between your finger and your thumb)
1⁄2 cup mashed ripe avocado or hummus
1 carrot or small beet, scrubbed or peeled, and grated on the large holes of a box grater
1⁄4 cup toasted pecans, cashews, walnuts, almonds, or pumpkin seeds (To toast nuts put them on a small baking sheet in a 350-degree oven until they are fragrant and look a shade darker, around 5 minutes)
  lemon or lime wedge for squeezing


  1. Use the kitchen scissors to trim the thick part of the stem out of each collard leaf.
  2. Lay 1 leaf on the clean counter, with the underside of the leaf facing up, and drizzle it with half the oil and a pinch of salt. Rub the leaf with the oil and salt  until it looks dark and shiny (this will make the leaf flexible so it can roll up without cracking). Repeat with the other leaf.
  3. Use the teaspoon to spread half the avocado or hummus over the center of each leaf, and top with the grated carrots or beets and nuts or seeds. Squeeze a little lemon or lime juice over the filling.
  4. Roll up each leaf into a tight log. Cut each roll in half, if you like, and eat right away.