1 head of collard greens, ribs removed
2 cups cooked forbidden black rice
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 small red onion, thinly sliced
1 Persian cucumber, cut into match sticks
1 med avocado, thinly sliced
1 cup purple cabbage, thinly sliced
4-5 asparagus spears
1 mango, sliced
1 small zucchini, cut into match sticks
1-Choose your collard leaf/leafs, making sure there is no holes in them. If there are, you can put one on top of another to cover it up.
2-Bring a pot of water to a boil. Dip each collard leaf into the water for 15 to 30 seconds and then immediately put in ice bath. Remove and pat dry.
3-Using a paring knife, remove the thicker part of the stem near the base of the leaf. This will make the collard wraps much easier to roll up.
4-At this point, you are ready to start filling up your collard leaf.
5-Spread the leaf out so that it’s flat and start adding your black rice and your other filling. Place everything in the center. Make sure not to add to much, as it will become a mess to roll. Roll the collard green like you would a burrito. Use a sharp knife to slice each roll in half.