Millard and Connie Locklear describe how they make their beloved collard sandwich to Chris Smith, farmer and Heirloom Collard Project administrator. Millard and Connie own New Ground Farms and are enrolled members of the Lumbee Tribe of North Carolina, which is regarded as the home of the collard sandwich.
“[Collard sandwiches are] something that was handed down from one generation to the next to the next,” said Connie.
COLLARD SANDWICH
By Millard and Connie Locklear, New Ground Farm, Pembroke, NC
Collards
Ingredients:
- Collard leaves, chopped – chop stem if more fiber is desired
- Bacon or fatback
- Salt
Procedure 1: Millard’s version
- Boil collard leaves until wilted. Remove from pot, set aside.
- Cook bacon in a skillet over medium heat.
- Remove bacon, set aside, reserving bacon fat in pan.
- Fry the boiled collard leaves in the fat until cooked through.
- Add seasoning to taste.
Procedure 2: Connie’s version
- Stew collards in a pot with water until soft.
- Add seasoning to taste.
Cornbread
Ingredients:
- 1 c. cornmeal
- ¼ c. flour
- Salt
- Water
Procedure:
- Mix all ingredients until it reaches a medium-thick consistency.
- Spread a spoon of the batter on a greased skillet heated to medium high. Spread the batter into the diameter you desire.
- Flip when browned.
Serve
On top of one piece of cornbread, add a heap of greens, top with another piece of cornbread. Serve with bacon and chow chow or other savory pickles.
