a bunch of collard greens stem removed to use leaves for wrapping

for Filling:
1 cup pine nuts
half of a red chile pepper
3 green onions chopped
1 clove garlic
2 to 3 tbsp braggs liquid aminos
half lemon juice squeezed
pinch sea salt

Put all ingredients in the food processor and process until smooth. Set aside for making rollups later in this recipe.
marinade:
olice oil, sea salt, braggs, and rice vinegar to taste.

Salad:

3 to 4 okras, cut into silver size pieces
a handful of wakame or arame, use hot water to soften only for like 30 seconds
1 capful (about 2tbsp to one quarter 1/4 cup japanese rice vinegar)
1/4 cup ollive oil
other half of red chile pepper
1/2 cup green onions
2 to 3 stems dandelion chopped up
Mix all ingeredients together and set aside.

Put a dollop of pine nut filling in the collard green and Roll up like a sushi warapper. The filling will wrapper help to stay together. Eat along with the salad prepared above. Yum!