Wash and soak yellow lentils for at least 2 hours.

Prepare the collard greens. Remove the stems from the leaves, cut them in to halves and dip them in hot water for a few seconds. Lay them out flat and any wipe excess water. This process will make the leaves flexible and prevent them from breaking while rolling.

Once the soaked lentils are ready, grind them along with shredded coconut, serrano pepper, cilantro, turmeric, salt and a little water. You are looking for a spreadable consistency.

The next step will be to lay one half leaf on a flat surface and spread a spoonful or two of the yellow lentil paste depending on the size of the leaf.

Carefully roll the leaf like how you would a jellyroll cake or a Swiss roll.

Repeat for other leaves.

Place the rolled collard greens in a steamer and steam them for 10 minutes.

Remove from steamer and let the rolls cool down for a few minutes.

When they are just warm enough to handle, slice them across into individual bites like pinwheels.

It can be served warm at this time or you can roast them additionally for a crusty bite.

Simply sear them on the open ends in a hot pan with some oil.

The collard green pinwheels with browned crust is now ready to eat.