The Collards: are blanched for 1-2 minutes in boiling water. They should be pliable and vibrant green. Take them out, and rinse with cold water to stop the cooking process. Pat dry with a towel, then cut out the center stem. Bring the right and left sides of the leaf together, overlapping to make a nice whole piece. Mix up some lemon oil by using one part lemon juice to one part extra virgin olive oil and a dash of salt. Brush the leaf with this mixture. Then you're ready to wrap!
To wrap: simply spoon some of the rice mixture as shown above onto your leaf, and roll up like a burrito. Brush on more lemon oil on the outside when done.
Note: I added shredded beets separately to some for variety and color. They also added a nice flavor that I liked a lot.
Dill "Yogurt" Sauce: One part silken tofu, one part vegannaise, dried dill, salt, garlic powder, and lemon juice. Puree until smooth.
The collards were also treated with lemon juice before wrapping to balance the bitterness.
One of the "Collard Trees" growing in my garden!