It does sound yummy! If you marinate the collards for a day or two in nama shoyu (raw soy sauce) mixed with water, it will soften them and they'll form better. I use marinated collards to make raw dolmas.
Julia Sonoran Desert Joyfully owned by two retired racing greyhounds. Happily vegetarian for 40 years.
yummy they look good and i have made something similar using blanched cabbage leaves which would work the same and i filled mine with cooked mashed pumpkin instead of the nut butter and then heaps of salad veggies , thanks for posting the info, cheers Stoley
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