Yield: 6 servings.

2 to 4 teaspoons vegetable oil
1 medium sweet onion, chopped
1 shallot, chopped
½ teaspoon salt
2 pieces thinly sliced country ham, cut into strips
2 cups fresh collard greens, destemmed, washed, and cut into thin ribbons
1 red bell pepper, chopped
6 large eggs
1½ cups whole milk
3 green onions, sliced
Hot sauce (optional)

Preheat oven to 375°. Prepare a round baking dish with oil.

Add vegetable oil to skillet and heat over medium. Add onion and shallot. Sprinkle with ½ teaspoon salt and cook until onion and shallot are translucent, approximately 5 minutes. Remove onion mixture from skillet and set aside.

Return skillet to stove and add country ham. If skillet is dry, add an additional 2 teaspoons of oil. Cook ham until edges begin to brown. Add collard greens to skillet and stir. Add chopped red pepper and continue to cook for 15 minutes, stirring occasionally.

Place collard green and ham mixture in a large mixing bowl. Allow to cool for 10 to 15 minutes.

In a separate bowl, whisk together eggs and milk. Pour half of the egg mixture into the prepared baking dish. Add collard green mixture and top with remaining egg mixture. Sprinkle top with sliced green onions.

Bake, uncovered, for approximately 30 minutes or until the center has set and the top is lightly browned. Remove from oven and let sit for 5 minutes. Serve with hot sauce, if desired.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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