Vegetable

25 Recipes for Southern Vegetable Sides

Traditional and modern takes on the classic Southern dishes you know and love.
Image may contain Cutlery Spoon Plant Food Vegetable and Produce
Butter Beans with Butter, Mint, and LimePhoto by Squire Fox
  • Matt Duckor
    3/25

    Pickled Corn

    Think of this pickled corn salad as a puckery side for rich barbecues and cookouts. Sweet from the corn, spicy from dried chile flakes, and sour from pickling vinegar: you really can have it all.

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  • photo by William Abranowicz
    4/25

    Braised Turnip Greens With Turnips and Apples

    Turnip greens, good. Turnip greens with crisp apple and turnip slices, even better.

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  • Photo by Mark Thomas
    5/25

    Mirliton Relish

    Mirlitons, also called chayotes, are a South Louisiana staple that is crunchy and cool like a cucumber. In this relish, the vegetable is mixed with bell pepper and crisp green onion for a refreshing side that would also be good on hot dogs.

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  • Hirsheimer & Hamilton
    6/25

    Collard Green and Radish Slaw with Crispy Shallots

    Golden-fried shallots add irresistible crunch and flavor to this collard green salad.

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  • Photo by Romulo Yanes
    9/25

    Green Tomato and Honeydew Melon Salad

    Can't decide between a tomato salad or a melon salad? Why not both? Using acidic green tomatoes plays off of the honeydew melon's sweetness; add in jalapeño to tie everything together with some spice.

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  • Christopher Testani
    10/25

    Hearty Greens With Kumquats

    Common in Louisiana and Florida, sweet-and-sour kumquats are just right on top of a bitter and hearty green salad.

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  • Photo by Peter Frank Edwards
    17/25

    Sweet Potato Casserole With Sorghum

    Instead of the standard marshmallow topping, the recipe uses sorghum syrup for a rich, deep sweetness, and chopped roasted peanuts for a pleasing crunchy contrast.

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  • photo by Ture Lillegraven
    18/25

    White Beans with Tasso

    This dish uses tasso, a Cajun-style cured, smoked pork, to add flavor to the slow-cooked beans.

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  • Ditte Isager
    19/25

    Buttered Peas with Onion

    There's no trick to this straightforward, old-fashioned side dish—just delicious ingredients simply prepared. Store-bought peas have been picked and frozen at their peak freshness; their delicate sweetness and bright color require little embellishment.

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  • 20/25

    Carolina Cole Slaw

    Transport yourself to a North Carolina barbecue restaurant with this tangy, crunchy coleslaw, the perfect pairing to your homemade pulled pork.

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  • Photo by Rinne Allen
    25/25

    Kimchi Creamed Collard Greens

    The number one mistake with collards is not buying enough. They reduce a lot during cooking, so the more the merrier. Take this collard green recipe into the 21st century by adding kimchi to the cooking pot.

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