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| 1 Teelöffel | vegetable oil |
| 1 | Medium size onion |
| 1 Dose | Stewed tomatoes no-salt-adde |
| 1 | (14.5oz) |
| 10 x ca. 30 g | Frozen kale or collard green |
| 32 x ca. 30 g | Can butter beans |
| 8 x ca. 30 g | Ham |
| 1/4 Tasse | Ketchup (I used |
| 1 | Durkee Red Hot Sauce as well |
| 10 x ca. 30 g | Can refrigerator |
| 1 | Buttermilk biscuits |
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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
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