Southern Succotash

Black eyed peas, corn, sweet onions, celery, leafy greens, chopped bell peppers and ham create this mouthwatering recipe, which can be served as a hearty main or a flavourful accompaniment that is perfect for grilled meats. It also easily doubles as a vegetarian entrée if the ham and chicken broth are omitted.


4 cups Southern U.S. Swiss chard, stems sliced and leaves coarsely chopped 1 L
1 cup canned black eyed peas, drained and rinsed 250 mL
1/2 Southern U.S. sweet onion, chopped 1/2
1 stalk Southern U.S. celery, sliced 1
1/2 Southern U.S. bell pepper, chopped 1/2
1 cup Southern U.S. corn kernels 250 mL
1/2 cup cubed cooked ham (optional) 125 mL
1/4 cup chicken or vegetable broth 50 mL
2 tbsp butter, melted 30 mL
  Salt and pepper  


Preheat the oven to 375°F (190°C). Toss the Swiss chard, black eyed peas, onion, celery, pepper, corn, ham and broth in an 8-cup (2 L) casserole until combined.

Cover tightly and bake, stirring once halfway through cooking, for 40 to 45 minutes or until vegetables are tender. Toss vegetables with butter; season with salt and pepper to taste.

Makes 4 servings.

Tip: For a grilled summertime version, transfer all the ingredients except the butter, salt and pepper to a foil grilling bag or packet made from heavy duty foil. Grill over medium heat, turning twice, for 15 minutes. Season with butter, salt and pepper before serving.

Nutritional Information

Per Serving, Calories: 175, Protein: 8 g, Fat: 7 g, Saturated Fat: 4 g, Cholesterol: 19 mg, Carbohydrate: 21 g, Fibre: 4 g, Sodium: 707 mg, Potassium: 293 mg

Excellent source of vitamin C (70 % DV). Good source of vitamin A (19 % DV) and magnesium (15 % DV).


© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

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