Quickly blanch the collard leaves and let them cool
Sauté sliced onion, carrot, zucchini, mushroom, chopped jalapeno and garlic in olive oil, season with salt and pepper.
Use collard leaf as a tortilla shell, fill the leaf with brown rice/quinoa, fajita vegetables, cilantro, lime and guacamole
Wrap like a burrito and enjoy!
4 large collard green leaves
Cooked quinoa or brown rice
1 medium onion
1/2 lb mushroom (cremini, button, or portabella)
1 Jalapeno pepper
2 cloves garlic
2T olive oil