Kale wraps with ham, cheese and bell peppers

Ingredients:

• 1 large bunch of kale, large and medium leaves separated, stems trimmed (about 20 leaves)
• A few drops of green hot sauce, optional
• 2.5-3 tablespoons mayonnaise
• 5-6 slices sharp cheddar
• 15-18 slices canned roasted sweet peppers (each about 2.5 cm thick and 5 cm long)
• 10-12 slices smoked ham, or 1 1/4 - 1 1/2 cups shredded grilled chicken

Preparation:

1. Place each cabbage leaf face down on a flat surface. Find the thickest part of the stem (the vein) and use a small, sharp knife to cut it off so the leaf is flat. This will make it easier to roll.
2. Fill a large, wide frying pan or saucepan with 0.5 cm of water. Arrange several leaves overlapping each other in a circle on the bottom of the pan and sprinkle lightly with salt. Arrange the remaining leaves in the same manner.
3. Place the pan over medium-high heat and, once steaming, reduce the heat to medium, cover, and simmer until the kale is bright green, tender, and pliable, 8-10 minutes. Remove from heat and use tongs to transfer the leaves to a baking sheet to cool completely.
4. Lay 2 large cabbage leaves (or 3 if they're smaller) on a work surface, overlapping slightly. Add a few drops of hot sauce to the mayonnaise, if desired. Spoon 1/2 tablespoon of mayonnaise into the center of the leaves, spread it out, and top with a slice of cheese and three slices of roasted pepper. Top with another cabbage leaf, followed by two slices of ham or 1/4 cup of chicken. Fold the sides of the leaves inward and roll them tightly. Cut in half and enjoy, or refrigerate whole for a few hours before serving.