5 collard leaves
juice of 1 lemon
1/2 tsp. sea salt
Cut stems off at the base of the collard leaf.
Cut the thick, center stem evenly, making it flat to the leaf. It will help in the rolling.
Mix lemon juice and salt together in a large mixing bowl.
Coat one leaf at a time in the mixture.
Place in a long dish and let it marinate several hours at room temprature or over night in the refrigerator.
Dry the leaves well.
nori, cut to fit leaf
mashed avocado, seasoned with sea salt
1 teaspoon of hemp seed
Love this meal.
Try other combos, most anything could be wrapped.