Fill a wide, deep sauté pan with several inches of water and bring to a boil. Reduce heat to medium to reduce to a simmer. With tongs, place 2 collard leaves in water and cook for 1 minute. Remove leaves, transfer to a clean dish towel and pat dry. Repeat with remaining.
On a clean work surface, arrange 1 collard leaf, shiny side down, with the stem end closest to you. Fold sides of leaf in and roll from stem end to top, creating a tight packet. Serve immediately, or wrap individually in plastic wrap and refrigerate for up to 3 days.