Prepare the Salad

  • Capers in brine finely chopped 16 Tbsp
  • Olive oil 4 cup
  • Lime juice 2 cup
  • Finely grated Parmesan cheese 2 cup
  • Peppercorn, crushed 8 tsp
  • Kosher salt, to taste
  • Walnuts, coarsely chopped 8 cup
  • Collard Greens Ribs Removed, Leaves Torn 8 bunch
  1. Prepare the Salad

    • Whisk capers, oil, lime juice, parmesan and crushed peppercorn in a large bowl. Season with salt.
    • Add nuts and greens to bowl and gently toss to coat.
    • Use your hands to massage the leaves to bruise and slightly wilt.