Ham and braised greens are a staple in the South. Make a version of greens, no eggs, and ham by piling them onto a freshly-baked buttermilk biscuit. Any kind of hearty greens will work in this recipe, so use a combination of whatever you like, or is available.
Makes
4 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
SAUTÉ:
ADD:
STIR IN:
Test Kitchen Approved
Instructions
Sauté ham in two batches in oil in a sauté pan over medium-high heat until golden brown on both sides; transfer to a plate.
Add onion and garlic to pan, reduce heat to medium, and cook until onion softens, 3–5minutes.
Stir in water and collards, cover, and cook 3 minutes. Stir in mustard greens, cover, and cook 3 minutes. Stir in beet greens, cover, and cook 3 minutes more. Pour any drippings from the plate of ham into the pan, then season greens with salt and black pepper; serve with ham slices.
The ribs from hearty greens are tough and won’t cook as quickly as the leaves, so cut along either side of the ribs to remove them.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 301
% Daily Value*
Total Fat 16g 24%
Saturated Fat 3g 15%
Cholesterol 45mg 15%
Sodium 1387mg 57%
% Daily Value*
Carbs 16g 5%
Protein 27g
*Percent Daily Values are based on a 2,000 calorie diet.
