Buy plenty of collard greens so that you are assured of having enough of the large leaves for stuffing. To make this easy, prepare the stuffing mixture the day before; the sauce can be made well in advance, also. If your collard leaves have a woody stem end, use a pair of kitchen shears and cut it away before trying to roll them. Some use toothpicks to seal the rolls, but I find that if the leaves are large enough, you will not need them. Any leftovers (if there are any) are easily reheated in the microwave set to high for a minute or so. I love the sweet and vinegary flavor balance of Pig Stand barbecue sauce in this gravy, but feel free to use your favorite. I purposely use the mild Rotel in this recipe since I do not want my sauce to be too spicy, but feel free to turn up the heat, if you like.