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Narrow Results You've Selected: Vegetables Southern/Soul Food Saveur Slow Cook Remove all Difficulty Easy (3) Medium (1) Course Soups & Stews (2) Main Course (1) Side Dish (1) Season Winter (3) Summer (2) Fall (1) Spring (1) Topic Recipe (4) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Technique:Slow Cook"; var omni_prop8 = "Main Ingredient:Vegetables,Cuisine:Southern/Soul Food,Source:Saveur,Technique:Slow Cook"; var omni_pageName="saveur:"+omni_prop12; 01/01/2013 Hoppin’ John Soup This humble dish of black-eyed peas and rice makes good use of leftover ham scraps. Issue #125 01/09/2010 Shrimp and Grits Like the cooks at Crook's Corner, the celebrated restaurant in Chapel Hill, North Carolina, we recommend using stone-ground grits. Continue... Issue #119 05/06/2002 Turnip Greens In the South, pot likker, the liquid that greens are cooked in, is often served on its own to be sipped like soup. Here, however, it is spooned right into the bowl with the greens. Issue #11 01/19/2007 She-Crab Soup This traditional Lowcountry soup is considered Charleston’s signature dish. Issue #1