Vegetables are a key ingredient in Southern cooking.
Whether they form the foundation for some great sides, or they stand alone on a plate at your favorite meat-and-three, vegetables are everything from savory to sweet and everything in between. From magnificent mains to incredible sides, having vegetables on your plate means enjoying something great. What is even more special is that Southerners know how to make some lesser-known vegetables seem like they should be stars on the table.
Slow-cooking, working with flavors and seasonings, simmering, and working in the right add-ins results in a symphony of flavors that can be a revelation. Southerners begin with vegetables that may seem simple, from collard greens and cabbage to black-eyed peas and butternut squash, and create foods that taste like delight on a plate. So, begin with the basics like lettuce, pumpkin, or peppers, and work your way to the amazing and the unexpected. However you get your great greens, your yummy yellows, and your pleasing purples to the plate, you’ll be reveling in the sweet and savory flavors of vegetables.