Butterbeans and greens should fit that ticket well. It will certainly add a Southern flavor to the meal. When I bought these greens yesterday I was thinking they were mustard greens but Mrs J thinks kale. I Googled a few images of each and am still unsure. The recipe will work for either: Strip the stems and chop the leaves and saute in bacon grease until the whole big bunch of greens you need to start with shrinks enough for the lid to cover your biggest pan. I had previously boiled ham hocks in broth to cook them for the beans – since the beans came from a can and didn’t need the few hours the hocks took to simmer. I removed the hocks from the broth to cool, and added the broth to the greens as I covered them over a medium flame flame to cook while the cornbread browned. I’ve been adding a splash of sweetened rice vinegar to the last few batches of greens we’ve eaten and have a big bottle of habanero infused vinegar at the table for an extra dose on my plate.![DSC_4642 [1600x1200]](https://whats4dinnersolutions.files.wordpress.com/2012/12/dsc_4642-1600x1200.jpg?w=1040)
3 thoughts on “And speaking of side dishes for baked ham…”
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If i knew how to track down indylib these days I’d give her a prize for that whole search title win….
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LOL, yeah, that post has been a huge draw. We might need to update it?
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Maybe next year I’ll take all those ideas in the comments and post actual recipes to go with and link to them.
This post, btw, has yummy ideas, so a perfect update as far as I’m concerned.
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