Wilt sallet: Rediscovering a once-proud mountain tradition

By Tonia Moxley The Roanoke Times May 31, 2006 It’s a d— shame that every food good for the Appalachian soul is bad for the heart. Creamy sausage gravy over buttery biscuits. Fried chicken. Buttermilk and cornbread. Chicken livers and onions cooked in butter. And wilt sallet. I know that to those who didn’t grow…