Ham and Pimento Cheese Collard Wraps

1. 1

   Lay each collard leaf, underside up, on a flat surface.

2. 2

   Locate the thickest part of the stem and use a small, sharp knife to just shave the top off for even thickness (this makes rolling the leaves up easier).

3. 3

   Fill a large wide skillet or pan with about 1/4 inch of water.

4. 4

   Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt.

5. 5

   Repeat with the remaining leaves.

6. 6

   Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 8 to 10 minutes.

7. 7

   Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.

8. 8

   Lay out two large leaves and slightly overlap (or three leaves if they are smaller).

9. 9

   Spread the center with 1/2 tablespoon of the mayonnaise, and then top with a slice of cheese followed by three slices of red pepper.

10. 10

    Top with another collard leaf, and then with two slices of the ham or 1/4 cup of the chicken.

11. 11

    Fold in the sides of the leaves and tightly roll up like a burrito.

12. 12

    Cut in half and enjoy, or refrigerate whole for a few hours before serving.

13. 13

    6th Ingredient: A few splashes of green hot sauce on the mayo.

* Per serving · 4 servings · Values may vary.