Redeye Gravy Ham Biscuit Pile with Collard Black-Eyed Peas

Y'all gather round the porch table cause this ain't no dainty salad, it's a full-on Southern skillet riot where salty country ham gets cozy with tender col Free

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Ingredients

Country ham - that salty, hickory-smoked slab of pig that tastes like Sunday dinner and a side of sass
Collards - big leafy greens tougher than a two-dollar steak but melt into silky goodness when you baby em right
Redeye gravy - the magical coffee-kissed pan sauce that turns ham drippings into liquid gold with a kick
Black-eyed peas - them little lucky legumes that bring good fortune and earthy sweetness to every bite
Biscuits - fluffy, buttery clouds of flour that rise higher than gossip at the beauty shop

Directions

First off, fire up that well-seasoned cast-iron skillet hotter than a July afternoon and toss in a slab of that country ham to sear till it's got a nice golden crust and the kitchen smells like heaven's back porch.
While the ham sizzles, give them collards a rough chop like you're mad at the weeds in the garden, then add em to the skillet to wilt down soft and tender with all that ham flavor clinging on.
Next, drain and rinse them black-eyed peas but don't you dare rinse away the luck, then stir em in so they soak up the savory juices and start turning the whole mess into a proper Southern medley.
Now pour in a splash of strong black coffee to the ham drippings right in the pan, scraping up all them tasty bits to whip up the redeye gravy till it thickens into a silky, slightly bitter river of deliciousness.
Split them biscuits open like you're revealing a family secret and lay the bottoms in a big serving dish or right in the skillet if you're feeling extra rustic.
Pile that ham slices thick on each biscuit like you're building a fort against hunger, making sure every bite gets a salty punch.
Spoon the collard and black-eyed pea mix generously over the ham so the greens tangle up with the peas in a colorful, earthy blanket.
Drown the whole glorious stack in that warm redeye gravy, letting it cascade down the sides like a gravy waterfall at a hillbilly wedding.
Pop the biscuit tops back on at a jaunty angle so folks can see the steamy goodness inside and know this ain't no ordinary sandwich.
Let it all sit for a hot minute so the gravy soaks into the biscuits just right, then holler that supper's ready before the dogs start circling.

More free Instant plates and funny Southern recipes at chucklechow.com.