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Serve with a bit of Mustard Sauce and Sweet and Sour Sauce.

8 collard green leaves, washed and the stem form the middle cut out
2 avocadoes, chopped fine
1 cup shredded carrots
1 cup chopped red pepper
1 cup almond butter
1/2 cup chopped cilantro
1/2 cup chopped basil

Lay the 16 collard leaf halves on a plate. Take each leaf and on one end, place about 1/16 th of each of the filling items listed above. Roll up. (Serves 8).