For the collard greens:

• Fill a large (10-12")  deep skillet with water and bring to a simmer.
• Fill a large wide bowl with ice water bath.
• Cut the fibrous stem ends of the collards.  See the pictures above for guidance.  You can keep the stem level with the leaf or remove more of it it's super fibrous. Try both ways to see if you prefer one over the other.
• Turn the heat off and throw in 2 wraps at a time.  If they are sticking to each other than just do one at a time.  I throw in 3 at a time if they are small.  Cook 1-2 minutes or until soft but not breaking apart.
• Throw in ice bath to cool and remove immediately to a baking sheet with an elevated wire rack over it (see pic) to dry off.

Roll 'em up!

• Pat down the collards with a paper towel and lay flat.
• Lay out the ingredients like you are rolling a burrito (see pics). I find it easier to lay out all the collards at once if you have room to evenly distribute the ingredients.
• Pull in the sides and roll them up.  Experiment if you like to roll with the stem or against it (see pics).  The smaller collards work either way but sometimes the larger collards need to be layered horizontally with the stem.
• If you are having problems rolling, then take some ingredients out and try again.  If it is frustrating just make them into tacos instead of burritos.
• Happy Eating! Beckie