Think the Southern larder is only butter, bacon, and bourbon? Think again. Here are seven Southern superfoods we cook with all winter long.
Cultured buttermilk is one of the oldest Southern probiotic foods. Drink it until the cows come home because it aids in digestion, is super-rich in calcium, and is good for your complexion.
Dark Leafy Greens
Grace your table with a daily dose of these powerhouses. Filled with antioxidants, leafy greens such as collards, kale, and turnip greens can lower cholesterol.
Beans & Peas
Canned, frozen, or dried, beans and peas give you long-lasting energy and loads of fiber. Plus, they’re a cheap protein.
Reason #27 why we love New Orleans: dark NOLA-style grounds. The natural plant chemicals in chicory (a ground root added to coffee for body and to mellow bitterness) help protect against cardiovascular disease and relieve pain.
These crunchy snacks, salad toppings, and dredges are good for your heart. Their omega-3 fatty acids and vitamin E can help lower bad cholesterol levels and prevent blood clots.
With flesh ranging from vibrant orange to deep purple, these fiber-rich gems are loaded with antioxidants that hold up to heat—steaming, boiling, and roasting.
Not to be confused with instant or the quick-cooking kind, stone-ground grits are whole grains. Benefits include prevention of stroke, diabetes, heart disease, and cancer.