Homemade Collard Rolls

Cut the stem off of one very large collard leaf, or off
of two smaller ones. You’ll still notice that the white
stalk goes into the leaf, so you’ll either need to cut it out (without going too far into the leaf ), or carefully shave it down with a small knife so that it’s flat. If you don’t, it will break when you roll it up later.

Blanch the leaf/leaves in a pan of hot water for 30 to 45 seconds. We’re not really cooking them; we’re just making them more pliable so they are easier to roll.

Lay the leaf flat on a work surface (or two leaves, slightly overlapping if they’re small), and spread with the hummus.

Add the strips of vegetables, keeping in mind that when you cut the collard roll in half, you’ll want it to show all the pretty colors, so think strategically as you’re placing them.

Add any fresh herbs or sprouts you enjoy.

Carefully roll up collard leaf/leaves like you would a burrito, tucking in the ends on the sides, then slice the roll in half. If it is not holding together, insert a toothpick. Serve with your favorite dipping sauce, or hot sauce, and chow down!