Ham And Pimento Cheese Collard Wraps
Serves: 2
Hal Herzog
1 January 1970
Based on User reviews:
35
Spice
36
Sweetness
50
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
3 tbsps
MayonnaiseDirections:
1
Lay each collard leaf, underside up, on a flat surface
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
Fill a large wide skillet or pan with about 1/4 inch of water
4
Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt
5
Repeat with the remaining leaves
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
Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely
8
Lay out 2 large leaves and slightly overlap (or 3 leaves if they are smaller)
9
If desired, add a few splashes of hot sauce to the mayonnaise
10
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
11
Top with another collard leaf, and then with two slices of the ham or 1/4 cup of the chicken
12
Fold in the sides of the leaves and tightly roll up like a burrito
13
Cut in half and enjoy, or refrigerate whole for a few hours before serving
14
6th Ingredient: A few splashes of green hot sauce on the mayo