Down-home Southern Food

Every now and then I get back to my Southern roots and prepare a meal of simple vegetables. This is the kind of meal I grew up eating regularly. Back then, my siblings and I were always dismayed when my mother prepared a “meal of vegetables,” but I now appreciate all the fresh produce my mother prepared and served.
Well, my produce last night wasn’t so fresh, and I’m afraid there aren’t any real recipes for this. I used frozen turnip greens (with turnips) and frozen lima beans because they’re fast and they’re probably more nutrient-rich than what’s available fresh right now. Vegetables are flash-frozen right after harvest, preserving their nutrients; fresh produce that has to travel long distances often loses a lot of its nutritional value.

My basic technique for both the limas and the greens is this: sauté some combination of onion, peppers (red or green), and celery in some water until tender. Add the limas or greens and enough water to barely cover. Add seasonings and cook until tender, about half an hour. I added marjoram and basil to the limas and red pepper flakes to the greens, but you can add your favorite seasonings. If you like a “hammy” flavor, you can add liquid smoke or hickory salt near the end of the cooking time. Just before serving the turnip greens, I add a splash of vinegar; last night it was red wine vinegar with garlic, but I change it up every time.

The corn couldn’t be simpler. I opened a can of salt-free corn and added chopped green pepper, pepper, and red pepper flakes. (I don’t usually like canned corn, but this salt-free corn was sweet and very crunchy. It’s the closest to fresh-tasting that I’ve ever had. If you think that canned corn tastes too mushy, give salt-free a try.) I just heated until it was hot throughout and served.

I served the vegetable plate with hot sauce on the side. My husband and I polished off everything!