- Prep the collard greens: Trim the long stems off the collard greens. Fill a large skillet ⅓ the way with water and bring to a simmer.
- Meanwhile, use your knife horizontally to shave off the thick part of the stem still on the collard green wraps. Being careful to not tear the leaves.
- One by one, submerge each leaf in the water for 10-20 seconds until bright green. Use tongs to transfer to paper towels to dry.
- Once all the leaves are blanched and dried, layer 2 leaves ½ way on top of each other lengthwise (you’re looking to do a burrito roll with 2 leaves)
- Fill the “burrito” with the cashew cheese and fillings of choice, being careful not to overfill.
- Roll tightly by folding short ends in first, then rolling.
- Stores well in fridge for up to 5 days
