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 collard leaves into ice bath to cool and remove immediately to a baking sheet with an elevated wire rack over it (see pic) to dry off.

For the Filling:

• Bring a large pan to medium high heat and add the onions and sausage.  Cook 5-8 minutes or until sausage is cooked through.
• Remove from heat and stir in rice and cheese.

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).
• 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.