<Li> Greens--Most commonly collard or turnip greens in the cold - weather months, prepared by slow cooking the greens with smoked pork or bacon grease . In the spring - time, kilt greens are available for preparation and service . Kil 't greens are made by boiling tender garden lettuces and the nascent leaves of wild local plants, dressed with a hot bacon and onion vinaigrette, and served hot . </Li> <Li> Ramps or onions--Strong native onions called ramps were often served raw . They were often cut up onto the beans as seasonings other than salt and local herbs were not consistently available . Ramps are sometimes replaced by cultivated onions . </Li> <Li> Chow - chow - a relish - like condiment similar to British piccalilli, chow chow could be preserved and served with beans year - round . </Li> <P> Modern additions: </P>

What kind of beans are in ham and beans