Serves 4

Red Dog collard leaves
1 cup hummus
1 cup shredded carrots
Fried tofu, tempeh, or desired protein
1 avocado
1/2 cup pickled red onions
Red Dog cilantro
Red Dog french breakfast radishes, sliced
Japanese mayo
Sriracha

Prep the collard greens. Cut off the part of the stem that extends below the leaf. Then shave down the remaining thick stem with a knife so that it’s not much thicker than the leaf.

Blanch the collard greens: Fill a large pot halfway with water and bring it to a boil. Meanwhile, fill a large bowl halfway with ice and cold water. Add the collard greens to the pot and cook for one minute. Then immediately plunge into the ice water. When cold, remove and dry very well.

Place leaves on a work surface. On the bottom third of the leaf, centered from left to right, place about two tablespoons of hummus. Layer on the other ingredients, dividing equally among leaves. Be judicious with toppings, otherwise the leaves will be too hard to roll. Fold up the bottom over the fillings. Then fold in the left and right sides and roll the leaf away from you. Cut in half crosswise and serve.