Ingredients

• 1 bunch of kale

• 3 canned red jalapenos; thinly sliced

• 4 cloves garlic

• 2 tbsp olive oil 

  For the dressing:

• 1 cup mayonnaise

• 1 cup sour cream

• ½ cup parsley

• ¼ cup cilantro

• 4 cloves garlic

• ¼ cup buttermilk

• ¼ cup white vinegar

• 1 green jalapeno 

• 1 tsp dried oregano

• Salt and pepper to taste

  For the croutons:

• 1 prepared cornbread; cubed

• ¼ cup olive oil 

• 1 tsp salt

Instructions

1. Preheat the oven to 400 degrees. 

2. Toss the cubes of cornbread in olive oil and salt. Spread them evenly on a parchment lined baking sheet. 

3. Bake for 20 minutes until the cubes are golden and crisp on the exterior. 

4. Add all of the ingredients for the dressing in a food processor and blend on medium speed until smooth and fully combined. 

5. Heat 2 tbsp of olive oil on medium-high heat in a frying pan. Add the thinly sliced garlic and fry for about 4 minutes, continuously stirring around the garlic until it becomes golden and crispy. 

6. Toss the kale in the ranch dressing, there will be dressing leftover. 

7. Top the dressed kale with the red jalapenos, croutons, and crispy garlic.