1. Trim the stem off of your collard greens so it's flush with the leaf.

2. Blanch Your Collard Green Leaves (optional):  Bring a large shallow pan with water to a slow boil.  Add one leaf for 30-60 seconds then place the leaf in the ice bath for 10 seconds.  Repeat for every leaf.

3. In a large bowl mix mayo, dried cranberries, chopped apples, pistachios, garlic, onion, salt and pepper in a large bowl.

4. Stack two leaves on top of each other, fill with ¼ of chicken mixture and roll them up.  If you blanch them, they will stay together on their own.  If you don't, you will need a band or toothpick.  I usually just use rubber bands!

5. Eat immediately or consume within 3 days.