• 10 large collard green leaves, washed and cut into 1/2-inch-wide strips
• 2 tablespoons peanut or olive oil
• 2/3 pound boneless, cooked and smoked pork chops, cut into 1/2-inch chunks
• 1-1/2 cups cooked black-eyed peas or 1 (15-ounce) can cooked black-eyed peas, drained
• 1/4 cup sweet-hot mustard
• 1/4 cup prepared hot sauce
• 3 tablespoons molasses
• 1 scant teaspoon ground caraway seeds
• 3 tablespoons unsalted butter, cut into small pieces, optional
• 1/3 cup water
• Salt, pepper
• 6 prebaked buttermilk biscuits, each biscuit cut in half (top and bottom)

Using large
1. pan, cook collard greens in oil over moderately high heat 5 to 7 minutes, stirring frequently.
2. Add pork, black-eyed peas, mustard, hot sauce, molasses, caraway seeds, butter and water.
3. Mix well.
4. Cook 7 to 8 minutes, stirring occasionally, until greens are nearly tender and mixture is thickened slightly.
5. Season to taste with salt and pepper.
6. Remove from heat.
7. Cool slightly.
8. Cover bottom of lightly greased 2-quart round baking dish with biscuit bottoms.
9. Spoon in filling.
10. Cover with biscuit tops.
11. Bake at 400 degrees on center rack 30 to 35 minutes or until filling is hot.
12. Remove from oven and spoon onto plates, allowing 1 biscuit per person.
13. Makes about 6 servings.