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Creamy Greens and Ham

10 oz Frozen greens; collards, turnip or dandelion, thawed
1 ts Unsalted butter
1/2 lb Smoked ham; cut into 4 slices
1 Clove garlic; minced
1/4 c Evaporated skim milk
1/4 ts Hot red pepper sauce


Drain greens in a sieve and press out as much liquid as possible. Melt butter in a heavy nonstick skillet over medium high heat. Cook ham 2 minutes per side or until golden. Transfer to a platter. Add garlic to pan and cook 1 minute, stirring, until fragrant. Add greens and milk and cook 4-5 minutes, stirring occasionally, until most of liquid is absorbed. Season with red pepper sauce. Serve ham slices on top of greens.




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