Boil Collard greens: cut stems off, and peel the bottom of the leaves thin enough to roll easily. Boil one by one from the bottom for 30 seconds, then the leafy part, for about a minute total. Put it in a colander, no blanching, just let it cook and cool.
Carrot Salad: Mix shredded carrots, parsly, lemon juice, S&P, flaxseed oil.
Roll them together: Place smoked tofu strips, carrot salad, on the boiled collard green and roll tight like when you make wraps.
Serve with hummus. Yum Yum!
The same carrot salad also can be like this!