Collard greens are a versatile and nutrient-rich leafy vegetable that can be used in a variety of recipes. In this cranberry collard green rolls recipe, collard leaves are used as a wrap filled with mashed avocado, sweet potato, quinoa, cranberry sauce, and tahini dressing. The rolls are easy to make and can be served as an appetizer or light lunch. They can be made ahead of time by preparing the components in advance and assembling them just before serving. The rolls pair well with other appetizers or as a side dish with protein.
