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Breakfast / Brunch

Ham & Braised Greens

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.


4 servings

Total Time

about 1 hour

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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, 35 minutes.

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.

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