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  2. You Can't Beat a Bowl of Southern-Style Collard Greens

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    Southern-style collard greens are stewed with smoked turkey, onion, red pepper flakes, and vinegar. Eating veggies has never been easier thanks to this recipe!

  3. Patti LaBelle's Super-Easy Greens Have a Surprising Secret ...

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    Next, mix in the smoked turkey, turn the heat down low and place a lid on the pot. Allow the greens to cook for about 35 minutes until tender, but not too soft.

  4. Cuisine of the Southern United States - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_the_Southern...

    A traditional Southern meal may include pan-fried chicken, field peas (such as black-eyed peas), greens (such as collard greens, mustard greens, turnip greens, or poke sallet), mashed potatoes, cornbread or corn pone, sweet tea, and dessert—typically a pie (sweet potato, chess, shoofly, pecan, and peach are the most common), or a cobbler ...

  5. List of soul foods and dishes - Wikipedia

    en.wikipedia.org/wiki/List_of_soul_foods_and_dishes

    One slave narrative had a recipe for gumbo made by a former slave. The recipe included peppers, onions, rice, chicken and shrimp meat. [26] Ham hocks [27] [28] Typically smoked or boiled, ham hocks generally consist of much skin, tendons and ligaments, and require long cooking through stewing, smoking or braising to be made palatable. The cut ...

  6. 30 Classic & Creative Sides For Chili That Might Just ... - AOL

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  7. List of foods of the Southern United States - Wikipedia

    en.wikipedia.org/wiki/List_of_foods_of_the...

    Boucherie – a style of barbecue common to Cajuns in South Louisiana where the pig is eaten snout to tail; Bull roast – barbecue where the head and feet of an entire bull are removed and the whole thing is slowly barbecued on a spit over hot coals; native to Maryland; Pork ribs – may be prepared "wet" or "dry" style

  8. How to make the best homemade chili in a slow cooker - AOL

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    Set your slow cooker to the low heat setting and let the chili simmer for a few hours, typically 4-6 hours, until the meat is cooked and the flavors have melded together.

  9. Pot liquor - Wikipedia

    en.wikipedia.org/wiki/Pot_liquor

    Pot liquor, sometimes spelled potlikker [1] or pot likker, [2] is the liquid that is left behind after boiling greens (collard greens, mustard greens, turnip greens) or beans. It is sometimes seasoned with salt and pepper, smoked pork or smoked turkey.

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