Fried Collard Sandwich

September 11, 2013 | Flavor, NC

Recipe courtesy of Chef Rodney Lloyd
as seen on episode “Pine Knot Farms“, season 3

Makes 6 Sandwiches

Ingredients:

1 Bag of Cornmeal
2 fresh jalapeños – seeded & finely diced
32 oz. Cola/Cherry Soda
3 TBSP Honey
2 Bunches (12-15 leaves) of collard greens
1 oz of apple cider vinegar
1 TBSP sugar
1 tsp red chili flakes
2 pounds of Ham- boiled, virginia or country ham
6 slices (3/4 pound) of sliced Hoop Cheese or Mild Cheddar
1 pound of thick cut Bacon, cooked, bacon drippings reserved

Directions:

Make the cornbread following package directions and adding the finely diced fresh jalapeños to the batter.
The cornbread should be made ahead of time. Bake the cornbread off in a well buttered pan, prepare as a skillet bread (in a cast iron skillet), or prepare as cornmeal “pancakes” by pan frying in butter. Set aside and hold at room temperature. These may be made in advance and refrigerated until ready to use.
Next, make the Honey-Cola Glaze: Reduce 32 ounces of your favorite cola or cherry flavored soda over a medium heat, adding 3 tablespoons of honey to the mixture. The goal is to have a syrupy, pourable glaze. Should take 30 minutes and should be done ahead of time. Set aside and hold at room temp.
Stem and wash the collards thoroughly in cold water, making sure to remove all grit and dirt.
Once cleaned, stack 4-6 leaves on top of one another and roll tightly together, forming a sort of “collard cigar”. Using a sharp chef’s knife, chiffonade cut the “collard cigar” into strips of roughly 1/4 in. Cut all the collards in this manner and set aside.
Heat a sauté pan and about 2 ounces of the reserved bacon drippings.
Add the collards, sugar and chili flake, sautéing the collards quickly over medium high heat until they turn tender and bright green – roughly 3-5 minutes. Once ready- remove from heat and set aside.
In a medium hot skillet, place your ham and 2 ounces of cola-honey syrup. Cook together until the syrup has well coated the ham.
Place the desired amount of collards on top – but don’t mix – let them sit on top.
Add a slice of Hoop cheese, turn off the stove and cover the sauté pan with a domed lid.
Let the steam heat the collards and melt the cheese (about 90 seconds).
Place a cornbread pancake/slice of cornbread on a plate.
Remove lid from saute pan and carefully place the mixture (Ham side down) on the cornbread.
Top with two pieces of bacon and top with another cornbread pancake.

Heart Healthy information provided by WakeMed Heart Center. Find out more about living Heart Healthy from WakeMed.

Heart Healthy Tips

Collards are:

Highly nutritious and low in calories

Good source of Vitamins A, C and K, calcium and iron

Contain 3 grams of fiber per ½ cup serving

Try using half the recommended amount of fat when preparing in a recipe

NOTE: If you take Warfarin (Coumadin®), foods high in Vitamin K (such as leafy greens like collards) may affect the way your medication works. If you do eat Vitamin K-rich foods, eat the same amount each day and throughout the year. Do not eat a small amount one day and a large amount the next. If you have any questions or concerns about eating leafy greens, please talk to your doctor.