Fill sink or extra large bowl with water; add collard greens and wash carefully to remove any dirt
Drain water, and repeate process until you no longer see dirt at the bottom of the sink or bowl
While the leaves are soaking, bring a large stock pot of water to a boil
Add kosher salt generously (as you would if making pasta or potatoes)
Drain collard greens. One at a time, lay on a flat surface (such as a large cutting board), flip leave so the stem of the leave is facing up, cut across the leave to remove the stem of the greens, so you have a straight edge at the bottom
Then with your Chef's knife, carefully trim the thick part of the stem that remains so the leaf lays flat
Once all leaves have been prepped, create an ice bath by filling a large bowl 3/4 with water, ice cubes, and 2-3 tablespoons of apple cider vinegar, set aside
To the stock pot of boiling salted water, add two to three collard leaves at a time. After 30-45 seconds remove from the water and immediately place in ice bath. You'll notice how quickly the leaves turn a bright green.
Repeat process until all leaves have been blanched
Let leaves sit in ice bath for about 20 minutes
Once the leaves have cooled, drain water, and dry leaves with paper towels or a tea towel
To store prepared collard wraps, I lay each leaf between parchment paper and store in a ziptop bag for up to one week in the refigerator
