INGREDIENTS:

1. Collard Green Leaves: Choose large, intact leaves for easier wrapping
2. Summer Squash: Zucchini and/or yellow squash, thinly sliced or julienned
3. Black-Eyed Peas: Cooked and drained, or canned (drained and rinsed)
4. BBQ Sauce: Your favorite homemade or store-bought BBQ sauce
5. Optional: Mushrooms, sautéed
6. Optional: Onions and garlic, sautéed
7. Optional: Quinoa, cooked

INSTRUCTIONS:

1. Prepare the Collard Greens: Rinse the collard leaves thoroughly. Trim or shave down the thick stem of each leaf to make it easier to roll.
2. Blanching (optional): For softer, more pliable wraps, blanch the collard leaves in simmering water for 30 seconds. After blanching, transfer the leaves to an ice bath and then pat them completely dry.
3. Prepare the Filling: In a skillet, sauté your summer squash (and optional additions like mushrooms, onions, or vegan bacon) until softened. Add the cooked black-eyed peas to the skillet and stir to combine. Pour in a generous amount of BBQ sauce and mix well. Season with salt, pepper, and any other desired spices like chili powder or garlic powder.
4. Assemble the Wraps: Lay a prepared collard leaf flat on a work surface, with the stem side facing you. Spoon a portion of the black-eyed pea and summer squash filling onto the lower third of the collard leaf. Fold the bottom of the leaf up over the filling, then fold in the sides. Roll the leaf up gently but firmly, like a burrito, making sure to keep the filling tucked inside. You can secure the wraps with toothpicks or twine if needed.
5. Serve and Enjoy: Serve the collard green wraps immediately or chill for later. Enjoy cold or warmed through gently. Serve with extra BBQ sauce for dipping, if desired.

TIPS + VARIATIONS:

1. Choose large leaves: Larger collard leaves are easier to fill and roll :-)
2. Don't overfill: Too much filling can make it hard to wrap!
3. Adjust seasonings: Taste and adjust seasonings in the filling to your preference.
4. Experiment with fillings: Feel free to get creative with other vegetables, grains, or proteins.