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- (laughing) Listen, let me tell you what I'm cooking.
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This is an interesting recipe and it's not mine.
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It was on my website.
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I can't remember if someone sent it to me, y'all,
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or I just don't remember.
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But it's ham and collared savory casserole
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by Sarah Kelmer, Kelner.
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And I'm so sorry Sarah, that I just can't remember,
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but I'm certainly giving you credit for it
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and can't wait to try it.
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I don't ever remember making this recipe.
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So it calls for one bunch of collards that you've chopped.
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So I'm gonna come over here and it tells us to saute.
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What does it tell us to saute?
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The ham and saute until brown.
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This is a lot, a lot of ham.
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And it says to cut them in two inch pieces.
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So those are hearty pieces of ham.
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In fact, I'm gonna cut some of 'em down
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'cause I couldn't get that in my mouth.
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For those of us that have a small mouth,
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might need to cut 'em down a little bit more.
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Okay, so I've got my collard greens chopped.
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I've got the ham sauteing
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and we'll wanna saute this for about
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four or five minutes, you know, just until it's brown.
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Okay, our ham is brown.
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Now I'm gonna add our collard greens.
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And I don't think these collard greens are supposed
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to be cooked like we cook our collard greens
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here in the south where you cook 'em for an hour or so,
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depending on the tenderness.
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So I think we're just gonna wilt these
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along with our onions and our cherry tomatoes.
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This is a very interesting casserole to say the least,
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but I think it would be so good with cornbread,
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That ham is talking to us.
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So we're gonna let that just cook away.
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I think I may put the lid on that
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so some of those juices can come out
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'cause I don't think they will if it's not covered
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All right, onto our gravy.
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And we're gonna need bacon grease,
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salt and pepper, flour, cream cheese, and warm milk.
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So I'm gonna go ahead and start that
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in my cast iron skillet.
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- [Assistant] Paula, do we want me to-
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- Please yes, if you'll warm it, that would be wonderful.
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- How long do you think it needs to be?
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- Just to warm. (laughs)
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Alrighty, I'll mix that salt and pepper together.
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Then I'm gonna mix it with the flour.
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I'm gonna start with that amount of salt and pepper.
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That bacon grease is gonna give this dish a kick
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and I want every bit of it.
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Okay, so we'll let our bacon grease get hot
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and then we'll start our flour process to get it thick.
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I've got my cast iron skillet on a medium high
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and now I'm just gonna stir in my flour
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and using my whisk until it thins out.
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We don't want any lumps.
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I think I'm gonna turn this down a little bit.
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All right, now I'm gonna be adding a warm milk.
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The milk being warm, it won't like shock.
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It won't shock our pot.
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Definitely it's gonna need some more salt.
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All right, the last thing to go in to our gravy
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And it calls the one eight ounce package of cream cheese.
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You know, now cream cheese don't hurt nothing. (giggles)
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Okay, so that's gonna take just a minute for it to melt.
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I think I'm gonna go ahead and add a little of my hot sauce.
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Okay, I'm gonna turn that down real low
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and I'm gonna come over here
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and I'm gonna check my greens and my ham
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and my tomatoes, my onions.
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Okey doke, I'm thinking that this is pretty much done.
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Now I'm gonna take, oops, this is so heavy.
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I love cooking with cast iron, but it is getting heavier
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and heavier for me to lift.
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- And then I'm just gonna have to slowly scoop the rest out.
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All right, so we're almost, we're almost done.
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Theresa, I need a little sauce pan of melted butter
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because I've got one more step.
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- [Theresa] How much butter would you say?
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because we are gonna top our dish
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with some canned biscuit cut in pieces.
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Now this recipe calls you to bake this
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in an eight inch square baking dish,
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but Theresa and I made an executive decision
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that it should be a little bit bigger than a eight by eight.
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And I'm sticking to my story.
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Now, it calls for a can of biscuits,
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but this looks like a very big can.
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- [Theresa] It was on buy one get one free.
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So I'm just gonna cut this in cubes
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and then I'm gonna toss our biscuit pieces
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in the butter so I'll know that every one of them
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got some butter on it.
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And this is not gonna have to cook long y'all,
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because you know everything's done in it.
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All right, so our leftover butter,
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lemme just drizzle it on top
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and it's ready to go in the oven.
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Doesn't that look yummy?
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Oh gosh, and it's running over on this side, look.
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- [Cameraman] Yum. - Love it. (laughs)
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Now if y'all decide to make this,
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I changed up some of the times.
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I probably let this cook a little bit longer
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because you know, we like our collard greens kind of tender.
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So if it said five minutes,
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I probably cooked it for 10 or 15.
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These are layered biscuits.
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And look at the smoke coming off it y'all.
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Oh my gracious. (chuckles)
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That's a little bit of everything.
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That's the tomato, the ham, the collards and the biscuit.
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We gonna try that again.
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If you like collard greens, you're gonna love this casserole
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because the collards really jump up
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and kind of slap you like a good collard green should.
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All right, so let me caution you about this.
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This is a little salty, so be careful.
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You may not wanna add any salt at all
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because memory serves me that I've never made
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this recipe before, so that's my tip.
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No salt because that ham is salty.
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Thank you, Sarah, for a totally different type
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of casserole from anything most of us have ever known.
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Love and best dishes.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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Love and Best Dishes Y'all.
