Yield: 4 servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
1 each | Medium size onion |
1 can | Stewed tomatoes no-salt-adde |
1 x | (14.5oz) |
10 ounces | Frozen kale or collard green |
32 ounces | Can butter beans |
8 ounces | Ham |
¼ cup | Ketchup (I used |
1 x | Durkee Red Hot Sauce as well |
10 ounces | Can refrigerator |
1 x | Buttermilk biscuits |
1. Heat oven to 400.
2. Heat oil in a large skillet. Peel onion and cut in thin wedges.
Cook 2 to 3 minutes until just tender.
3. Add tomatoes and frozen greens. Cover and cook 2 to 3 minutes until greens are thawed.
4. Drain beans and cut ham in bite-sized pieces. Stir ham, beans and ketchup into skillet. Bring to a boil.
5. Remove from heat and arrange biscuits, just touching, in a ring around edge of skillet. Bake 10 to 12 minutes until biscuits are golden brown on top and fully cooked on bottom (lift one to check).
Makes 4 servings. Per serving: 562 cal, 29 g. protein, 80 g carbohydrates, 15 g fat, 32 mg cholesterol, 2301 mg sodium Source: Woman's Day, 12/17/91