Collard Greens & White BBQ Sauce

Edible Nashville

Chef David Leathers erves this popular salad at every dinner. The combination of white BBQ sauce, sweet potato chips, pecans and cheese gives folks a new appreciation for this Southern green.

    Ingredients

    • 2 cups mayonnaise
    • ½ cup apple cider vinegar
    • 2 tablespoons lemon juice
    • 2 tablespoons yellow mustard
    • 1 teaspoon chipotle hot sauce
    • 2 teaspoons sugar
    • ¼ teaspoon salt
    • 1 teaspoon black pepper
    • ½ teaspoon granulated garlic
    • 1 teaspoon smoked paprika
    • Fresh collard greens, sliced into a chiffonade
    • Sweet potato chips, crumbled
    • Toasted pecans, coarsely chopped
    • BellaVitano cheese, finely grated

    Preparation

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    1. To prepare sauce, whisk all ingredients in a large bowl until smooth and combined. Use immediately or allow it to set in the fridge for 24 hours or up to 2 weeks. 
    1. Place greens in a large bowl and drizzle with BBQ sauce. Massage collards until tender and slightly wilted. Top with sweet potato chips, pecans and grated cheese.  
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