4 Veggie Box Collard Leaves
2 tbsp mayo
1 small cucumber
Handful of sliced onion
(Add any other veggies or sauces you would like!)

4 Veggie Box Collard Leaves 2 tbsp mayo 1 small cucumber

Boil a large pot or wide skillet of water. It doesn't need to be very deep, so long as you can fit 1-2 of your collard leaves inside. Trim off the long, woody ends of the stems. Place the leaf face down and carefully slide a paring knife from one end of the thickest part of spine to the other, to cut the rounded spine flat. Alternately, you could pinch the leaf, lifting the spine off your your cutting board, and cut off the rounded spine with your paring knife, but this only works better if your knife is very sharp.
One or two at a time, add to boiling water. Blanche for 1-2 minutes, or until bright green and softened slightly. Immediately transfer the to an ice bath (a large bowl with water and ice) to stop the cooking process. Pat the leaves dry with a paper towel and store in an air-tight container until you're ready to enjoy them!
Lay one collard wrap flat on a cutting board. Fill (but don't over-fill) with mayo and veggies. Fold the sides in and roll carefully into a burrito-style wrap. Cut in half with a sharp knife and enjoy!