Southern Style Vegetables Recipe
Make Southern Style Vegetables Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vegetable Mix
Base & Flavor
Finishing & Garnish
Method
Vegetable Prep & Par-cook
- 1
Prepare vegetables
Wash and trim the green beans; cut into 1- to 2-inch pieces. Trim and slice the okra into 1/2-inch rounds. Remove corn kernels from the cob if using fresh. Halve cherry tomatoes. Halve or quarter baby potatoes so pieces are roughly uniform.
- 2
Parboil potatoes and green beans (optional but recommended)
Place the potatoes in a medium pot and cover with cold water by 1 inch. Bring to a boil and simmer until just tender when pierced with a knife, about 8–10 minutes. In the last 3 minutes of the potatoes' cooking time add the green beans to the same pot. Drain thoroughly and set aside. (If using quick-cooking potatoes or want to skip, you can roast or sauté longer in the pan instead.)
Cooking the Vegetables
- 3
Heat fats and aromatics
In a large skillet or cast-iron pan over medium-high heat, add the butter and vegetable oil (or bacon drippings). When the butter is melted and foamy, add the chopped onion and sauté until translucent and beginning to brown at the edges, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.
- 4
Add potatoes and okra
Add the parboiled potatoes to the pan and spread into a single layer. Let them cook, undisturbed, for 3–4 minutes to develop some color. Stir, then add the sliced okra and cook another 3–4 minutes, stirring occasionally, until okra softens and begins to brown. If okra sticks too much, lower heat slightly and add a splash of the broth.
- 5
Add corn, green beans, and spices
Stir in the corn kernels and green beans. Sprinkle the smoked paprika, dried thyme, crushed red pepper flakes, salt and black pepper over the vegetables. Toss to coat and cook 2–3 minutes so the spices bloom and flavors combine.
- 6
Deglaze and finish cooking
Pour in the chicken or vegetable broth and apple cider vinegar along with the sugar. Scrape up any browned bits from the bottom of the pan and bring the mixture to a gentle simmer. Cover the skillet and cook for 4–6 minutes, until all vegetables are tender but not mushy. Taste and adjust seasoning.
Finish & Serve
- 7
Add tomatoes and fresh flavors
Remove the lid and stir in the cherry tomatoes. Cook uncovered 1–2 minutes just to warm the tomatoes and preserve their brightness. Stir in the lemon juice and chopped parsley. If using, sprinkle the crumbled cooked bacon on top.
- 8
Serve
Transfer the Southern Style Vegetables to a serving bowl or serve directly from the skillet. Serve hot as a side to grilled or roasted meats, fried chicken, or cornbread.