- Beat together the buttermilk and egg in a small bowl. Add 2 teaspoons of the rub and stir to blend. Add the okra and turn to coat evenly. Let sit for 30 minutes.
- In another bowl, combine the flour, cornmeal, and 1 teaspoon of the rub.
- Dredge the okra in the flour mixture and heat the shortening in a skillet. When it is hot, place the okra, split side down, in the oil and fry, turning once, for about 2 minutes, or until lightly golden.
- Drain on paper towels. Sprinkle the okra with the remaining 1 teaspoon of rub.
- Divide the greens into 4 equal portions. Top each with okra and drizzle with dressing.
- Serve immediately.
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