Collard Rolls

These collard rolls are colorful and tasty!  They make a delicious main dish, appetizer or lovely addition to a buffet table.  It is a creative way to introduce others  to raw greens!

1 bunch fresh collard greens, ribbed with the leaf cut in half
cream cheese, softened
carrot, grated
beet or apple, grated
avocado, sliced
herbs of choice (fresh or dry)
salt and pepper
lemon, juiced to taste

1. Mix together cream cheese and lemon juice.  If using dried herbs, mix in with them as well.  If using fresh herbs, I prefer them to be layered like the other ingredients. This step may also be done ahead to give the cream cheese more flavor from the herbs and lesson the amount needed.

2. Use the collard leaves like tortillas rolling them the long way.  Lay it flat and spread cream cheese across the whole leaf.  (Like ot do this assembly line style when making lots of them.

3. Then about 1/3 of the way up the leaf, start layering the rest of the items across the leaf in a 2 inch row.

4. Roll the collard around the fillings tightly.  You may serve in a roll or you may cut into 1" slices and serve face up, like sushi.

Servings: 10