Baked collard greens rolls

5 washed large collard green leaves 

In a bowl mix 2 cups of cooked brown rice, 1 cup of peas, 1 cup of tomato sauce and 1 cup of navy beans. 

Blanche the collard green leaf in hot water until soft. 

Spoon mixture into center of the leaf and roll like a burrito. 

Place in a greased baking dish. 

Top it off with  chopped tomatoes, asparagus and grated parmesan cheese. (Omit cheese to make this a vegan recipe) 

Cover and bake in the oven for 30 minutes at 350 degrees.