Biscuits Stuffed with Spicy Greens and Ham

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Two Southern inspirations literally come together when you fill baking powder biscuits with spicy, sautéed greens.


  • 2 pounds kale, collards, mustard, or turnip greens
  • 2 tablespoons Organic Valley Butter (or olive oil)
  • 1 tablespoon minced garlic
  • 12 cup finely chopped Organic Prairie Ham
  • 2 hot peppers, minced (fresh)
  • 12 cup chicken stock
  • salt to taste
  • Organic Valley Butter, softened
  • 8 baking powder biscuits
  • black pepper to taste


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.

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