Marinate the chicken in the buttermilk in a sealable plastic bag for at least an hour, and up to overnight. Tong the chicken out of the baggie, letting the excess buttermilk drip off and place the thighs on a plate. Season with a pinch of salt and pepper.

Bring a medium pot of water to a boil. Cook the lentils until they’re toothy and tender, but not mush. And not pebbles, either. About 20 minutes. You’ll feel it. Drain the lentils.

In the meantime, heat a medium skillet over medium heat, and add the chicken to the pan. The buttermilk will bubble up and braise the chicken for a few minutes, but let it keep going so that the milk burns off and the chicken begins to sear and brown in places. Flip the chicken after six minutes and sear on the other side. If you need to flip again and sear another couple of minutes, go right ahead. Get the chicken cooked all the way through. Remove and set aside on a clean plate. Once cooled, lightly shred with two forks.

To the pan, add a small drizzle of oil and add the sliced collard greens. Season with a pinch of salt and let them sauté a couple of minutes, just to wilt. Turn the heat off while you make the dressing.

In a mortar and pestle (or small food processor), add the grated garlic, anchovy filets, zest from the lemon juice and a pinch of coarse salt. Mash this mix into a paste. (Alternatively blitz in a food processor.) Transfer the paste to a small bowl and add the 4 Tbs. oil plus the juice from the lemon. Whisk it until it’s emulsified. (If using a food processor just add the oil and lemon juice; blitz again.)

Combine the lentils, shredded chicken, red onion and cooked collards in a large bowl. Pour the dressing over the mix and toss to combine.

Serve immediately! It’s SO GOOD. SOOOOOOOO GOOD.

Serves about 4!