Ingredients

• 1 large bunch collard greens, large and medium leaves separated, stems removed up to the leaves (about 20 leaves)
• Kosher salt
• A few splashes of green hot sauce, optional
• 2 1/2 to 3 tablespoons mayonnaise
• 5 to 6 slices sharp Cheddar
• 15 to 18 slices jarred roasted red peppers (each about 1 inch thick and 2 inches long)
• 10 to 12 slices smoked deli ham, or 1 1/4 to 1 1/2 cups rotisserie chicken

Instructions

1. Lay each collard leaf, underside up, on a flat surface. 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).
2. Fill a large wide skillet or pan with about 1/4 inch of water. Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt. Repeat with the remaining leaves.
3. 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. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
4. Lay out 2 large leaves and slightly overlap (or 3 leaves if they are smaller). If desired, add a few splashes of hot sauce to the mayonnaise. Spread the center of the leaves with 1/2 tablespoon of the mayonnaise, and then top with a slice of cheese followed by three slices of red pepper. Top with another collard leaf, and then with two slices of the ham or 1/4 cup of the chicken. Fold in the sides of the leaves and tightly roll up like a burrito. Cut in half and enjoy, or refrigerate whole for a few hours before serving.
5. 6th Ingredient: A few splashes of green hot sauce on the mayo.