Collard Sandwich

Prepare the collards: Rinse the collards with water to remove grit. Cut stems off leaves. Stack about 4 to 6 leaves on top of each other and roll together into a cylinder. Chiffonade the collards, or cut into ¼-inch or less strips. Rinse again and drain in a colander until ready to cook.

Saute sausage in a large Dutch oven over medium-high heat. Break sausage apart with spatula and saute until fully cooked, about 5 to 7 minutes. Leave the sausage and rendered fat in the bottom of the Dutch oven. Add salt, pepper and sugar to the pot.

Reduce heat to medium and add collards, a handful at a time. Saute the collards until wilted and tender, about 8 to 10 minutes. Season to taste with more salt, pepper and sugar, if needed. Stir to fully combine. Remove from heat, cover with a lid and set aside while frying the cornbread.

Prepare the cornbread: Combine cornmeal, salt, pepper, egg and water or milk in a medium bowl. Stir together. You want the cornbread batter to drip, not run, off the spoon. Add more milk or water as needed until you get the desired consistency.

Add ½ cup Crisco to a 10- to 12-inch cast iron skillet on medium-high heat. When oil will sizzle, add 1 tablespoon cornbread batter at a time. Flip when edges are crisp and bubbles appear in center, about 2 to 3 minutes. Cook another 2 to 3 minutes. Remove to a paper towel-lined rimmed baking sheet. Add another tablespoon vegetable shortening as needed to keep a layer of oil in the bottom of the skillet. You should end up with about 30 pieces of fried cornbread, each about 2 to 3 inches wide.

To serve: Place a heaping tablespoon of collards on top of one piece of cornbread. Top with a teaspoon or two of chow-chow. Top with another piece of cornbread.

Yield: 15 sandwiches