Servings: 4 to 6

1 bunch of collard leaves, rinsed 1 bunch of collard leaves, rinsed
 
1-1½ cups water for blanching 1 to 1½ cups water for blanching
 
Suggested toppings: subheading: Suggested toppings:
hummus (homemade, preferably, to avoid oil and salt. See: WFPB Hummus) hummus (homemade, preferably, to avoid oil and salt. See: WFPB Hummus)
 
1 cup cooked beans (such as pinto or black) 1 cup cooked beans (such as pinto or black)
 
2 zucchini 2 zucchini
 
1-3 jalapeños (optional) 1 to 3 jalapeños (optional)
 
1½ cups shredded cabbage 1½ cups shredded cabbage
 
½ cup sliced mushrooms ½ cup sliced mushrooms
 
1 medium onion, diced 1 medium onion, diced
 
2 bell peppers 2 bell peppers
 
1 large tomato 1 large tomato
 
2 medium avocados, diced just before serving 2 medium avocados, diced just before serving
 
Catalina dressing Catalina dressing Catalina dressing Catalina dressing

Cook selected vegetables by sautéing in water or on grill. Mushrooms should be cooked. I also cooked onion, bell/jalapeño peppers, and zucchini.
Cut up raw ingredients as well, except the avocado.
Heat water in skillet or wide pan to a simmer. Using tongs, immerse collard leaves, keeping flat, for 20 seconds each side. The color should grow bright green.
Lay leaves on cutting board or large plate. Fillet the part of the stem which sticks above the leaf surface until it is thin enough to bend. (See video in notes for a demonstration.)
Spread hummus in the center of the leaf, allowing enough space for wrapping.
Top with other ingredients.
Cut up each avocado only when ready to serve, to avoid browning.
Lift bottom of leaf (where stem is) and top of leaf over the ingredients. Roll the sides over to form a wrap.
Store leftover wraps in the fridge.

youtu.be/3Pt_3LpyDfc  youtu.be/3Pt_3LpyDfc