Collard Green Avocado – Vegetable Rolls 

A yummy, elegant and convenient dish, such a green roll can be a unique addition to your festive table and excellent food for the health of your liver, as well as an indispensable source of essential vitamins, fats, and minerals. A fun way to incorporate the healthy dark leafy greens into your diet! Take it to work for lunch, enjoy it as  a healthy snack, and serve as an appetizer at a holiday table!


  • 2 large collard green leaves, washed

  • Julienned 1/2 ripe avocado  

  • grated carrot

  • julienned cucumber

  • julienned pepper

  • julienned tomato

  • julienned dill pickle

  • A few alfalfa sprouts  

Step by Step Instructions

Bring a pot of water to a boil.

Lay your collard leaf out flat on a cutting board stem side facing UP.  Starting at the top, run your knife down along each side of the collard green spine and cut it out. If the leaf is too large, cut it in half all the way down. 

When the water boils, cook the leaves for 30 seconds. Remove from the pot and place on a flat plate to cool down.  

Lay cooked leaf on the cutting board vertically, matte side up. Lay your veggies and sprouts nicely in the bottom portion to middle of your collard leaf, still leaving an inch or two at the bottom part of the stem. Keep everything in the middle and far away from the top and sides, just like you would fill a burrito.

Roll the bottom stem end of your collard leaf up and away from you and make a full roll. Tuck in the sides of the leaf and continue rolling and tucking in as you go. Keep your roll tight so when you cut it your filling doesn’t fall out.

Hold your wrap tightly and then carefully slice it in half or in three pieces and set it on a plate. Repeat for the other wrap. Serve with your favorite sauce.


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