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Ham & Greens Casserole

Ham & Greens Casserole

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This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal
Course Main Course

Ingredients

  • 1 tbs. olive oil
  • 1 cup onion diced
  • 1 tsp. crushed red pepper
  • 1/2 cup diced cooked ham
  • 1 cup chopped tomatoes
  • 1 27 oz. can Margaret Holmes Seasoned Greens (may use collards, turnips, mustards, kale or mixed), drained
  • 2 8.5 oz. boxes Jiffy cornbread mix
  • 2 eggs
  • 1 1/2 cups buttermilk

Instructions

  • Heat oven to 375°F.
  • Heat olive oil in medium skillet, and saute onions until transparent.
  • Add red pepper, ham and tomatoes and cook about 5 minutes.
  • Place Margaret Holmes Seasoned Greens into a rectangular Pyrex dish (or use a seasoned cast iron black skillet).
  • Spoon onion, tomato & ham mixture over greens.
  • In a separate bowl, mix together cornbread mix, eggs and buttermilk.
  • Pour cornbread mixture on top and bake for 30 minutes or until topping is golden brown.