[Note: This post, prepared originally for the NC Folklife Institute's NCFood blog, is hosted on the institute’s website, with excerpts and a link to the website posted here.]
A collard sandwich is not the typical attraction to establish a regional reputation. But it is for Chef Kenneth Collins and his UPro restaurant in Aberdeen, NC, where he has developed an extensive following of appreciative customers.
The star attraction of his business begins with fresh, hand-cut collards. The
greens are cooked for an hour with a little fat and a special blend of
seasonings and then packed between two round fried pieces of cornbread. Strips
of bacon are added over the cut collards for additional flavor and sweetness.
|Collard sandwich to go is|
always an excellent choice.