Kilt (Cooked) Greens Sandwich

Cooked-down greens — turnip greens, collards, or mustard greens — were pressed between two slices of thick cornbread or bread as a sandwich. The greens needed to be cooked down very dry, pressed between paper, and allowed to cool so they could be handled. Not delicate food — this was functional. The sharp, salty greens with the sturdy cornbread was a traditional miner’s and field worker’s midday meal.

Ingredients

• 2 cups cooked turnip greens or collards, very well drained
• Pressed and squeezed dry of all liquid
• Salt and pepper
• Red pepper flakes
• Splash of apple cider vinegar
• Thick cornbread slices or sturdy bread

Directions

1. Cook greens with ham hock or salt pork until completely tender, 45–60 minutes.
2. Drain thoroughly in a colander. Press hard with the back of a spoon to remove as much liquid as possible.
3. Season with salt, pepper, vinegar, and red pepper flakes.
4. Let cool completely. Press further between cloth or paper towels to remove remaining moisture.
5. The greens should be almost dry and very concentrated in flavor.
6. Place a thick layer of pressed greens between two slices of cornbread or bread.

Press the sandwich firmly together.

1. Wrap tightly in wax paper or cloth. The sandwich will hold its shape.

Notes

The challenge of a greens sandwich is moisture — undrained greens make the bread soggy immediately. The thorough pressing and cooling step is essential. Thin cornbread is better than bread for this sandwich because it’s less absorbent. This was a lunch born of absolute necessity and it worked remarkably well.