Prepare a large skillet with 2 inches of water. Bring the water to a soft boil over medium heat and place the raw collard green leaves in the warm water. Let the leaves sit in the water for 20 seconds or until they’re bright green and tender.

Remove the leaves from the skillet and place face down on a flat surface.

Place your desired ingredients inside the center of the steamed collard green leaf and roll it up lengthwise like a burrito. Place a toothpick through the wrap to secure it and serve immediately. 

Preheat the oven to 400 degrees F. 

Prepare a rimmed baking sheet with parchment paper and place the sweet potatoes on top. Poke holes in the potatoes with a fork then roast them for 50 minutes or until they’re tender. Remove from the oven, set aside to cool for 5 minutes then discard the skin. Scoop out the flesh and set aside. 

Lay the steamed collards on a flat surface and top with the sweet potato flesh and remaining ingredients. Roll the leaves up like burritos lengthwise and place a toothpick through the wrap to secure it. Serve immediately.