Two Southern inspirations literally come together when you fill baking powder biscuits with spicy, sautéed greens.
Clean greens in plenty of cold water. Slice leaves off the stems; cut the leaves into thin strips. Trim the stems, discard the thickest parts and finely chop the slender parts.
Heat butter or olive oil and garlic in a large, heavy skillet over medium heat. Stir in ham and hot peppers; sauté 1 minute. Stir in chopped stems; sauté 2-3 minutes. Add chopped leaves and cook, stirring, until they are wilted, another minute or two.
Add chicken stock and cook, stirring, until the stock is absorbed and greens are fully tender, 3-5 minutes. Season to taste with salt and pepper.
Split biscuits and butter the cut sides. Pile greens onto bottom halves, add top halves biscuits, and serve immediately.
Copyright by Terese Allen