*Blanching softens the collard leaves and makes them easier to roll. It also tames the bitter taste often associated with greens. To blanch the leaves, bring a large pot of salted water (1 tsp salt) to a boil. Fill a second large bowl with ice water, 1 tsp salt and 1 tbsp apple cider vinegar. Place the collard leaves, one at a time, in the boiling water for 30 seconds. Remove the leaves and place directly in the ice water for 20-30 minutes. Wrap blanched leaves in a paper towel and refrigerate until ready to use.