1. Wash collard greens
2. Trim ends off of leaves
   
3. Add about three inches of water to a large pan (wide enough to hold the collard greens flat), add lemon juice and salt
4. Over medium heat, heat water until it just starts to simmer and then reduce heat to medium low to keep it from boiling
5. Add two or three collard green leaves to the water and let cook for about 30 seconds. They should turn bright green and just soften a little
   
6. Remove from water and lay flat on paper towels to dry and cool
7. Repeat until all the leaves are done

Assembling wrap

1. If there are very thick ribs at the end of the leaves you will want to slice off some of the thickness. The ribs are a little bitter and can make folding the wrap difficult
2. Lay two leaves so they are slightly overlapping with the points facing each other
3. Add your filling making sure you don't make it too full to wrap
   
4. Fold over the ends and roll up like a burrito