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1
Lay each collard leaf, underside up, on a flat surface.
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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).
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3
Fill a large wide skillet or pan with about 1/4 inch of water.
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4
Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt.
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5
Repeat with the remaining leaves.
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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.
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7
Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
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8
Lay out two large leaves and slightly overlap (or three leaves if they are smaller).
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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.
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10
Top with another collard leaf, and then with two slices of the ham or 1/4 cup of the chicken.
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11
Fold in the sides of the leaves and tightly roll up like a burrito.
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12
Cut in half and enjoy, or refrigerate whole for a few hours before serving.
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13
6th Ingredient: A few splashes of green hot sauce on the mayo.
