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.
- 2 large collard leaves
- 1 teaspoon olive oil
- 2 pinch salt
- 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
- lemon or lime wedge for squeezing
Use the kitchen scissors to trim the thick part of the stem out of each collard leaf.
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.
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.
Roll up each leaf into a tight log. Cut each roll in half, if you like, and eat right away.