Prep the greens: Trim the thickest part of the stem from each collard leaf, keeping the leaf intact. Use a knife to shave down the thick rib so it’s closer to the thickness of the leaf. Rinse well and pat dry.

Blanch and shock: Bring a large pot of salted water to a boil. Blanch the leaves in batches for 30–45 seconds until they turn bright green and soften. Transfer immediately to an ice bath to stop cooking, then drain and pat dry. This step keeps the rolls tender and easy to wrap.

Make the filling: In a bowl, mix ricotta, mozzarella, feta or Parmesan, egg, garlic, shallot, herbs, red pepper flakes, lemon zest, and a squeeze of lemon juice. Season with salt and pepper. The mixture should be thick and spreadable.

Set up your pan: Lightly oil a baking dish. If using marinara, spread a thin layer across the bottom to keep the rolls moist and add flavor.

Assemble the rolls: Lay a collard leaf flat, stem end toward you. Spoon 2–3 tablespoons of filling near the bottom. Fold the sides in and roll up like a burrito, tucking as you go for a snug wrap. Repeat with remaining leaves and filling.

Arrange and top: Place the rolls seam-side down in the baking dish. Drizzle with olive oil and add another light spoon of marinara on top if you like. A sprinkle of Parmesan never hurts.

Bake: Bake at 375°F (190°C) for 18–22 minutes, until the cheese is hot and melty and the rolls look glossy and tender.

Finish and serve: Let rest for 5 minutes. Garnish with fresh herbs, extra lemon zest, and black pepper. Serve with warm marinara on the side or a quick drizzle of olive oil and a squeeze of lemon.