Collard Salad with Buttermilk Dressing

Serves 6-8

Recipe by Rebecca Greer

Ingredients

• 1 bunch of collards

• 1/2 cup of buttermilk

• 1/4 cup of white vinegar

• 1/4 cup of olive oil

• Breadcrumbs or crumbled cornbread

• Parmesan

• Salt and pepper

Directions

1. Wash and de-stem the collards. Roll up the leaves and cut into very fine ribbons.

2. Whisk buttermilk, vinegar and oil together. Season with salt and pepper to taste.

3. Toss greens with dressing and parmesan.

4. Serve with cornbread or breadcrumbs on top.

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