Soul Food Sides Showcase

Pro tips

• Cook collard greens low and slow (1.5–2 hours minimum) so stems become tender and flavors develop from aromatics and broth.
• Mac and cheese sets better when cooled slightly before serving; this prevents it from breaking apart on the plate.
• Keep candied yams covered in the oven to prevent the top from drying out; uncover in the last 10 minutes if you want caramelization.
• Batch hot bar items in staggered prep times so everything stays hot and fresh throughout service without sitting more than 2 hours.

Substitutions

• Ham hock → smoked turkey leg (lighter fat, similar depth)
• Butter → ghee or bacon grease (adds richness while maintaining Southern flavor)

Storage & make-ahead

Store soul food sides in airtight containers up to 4 days refrigerated. Reheat gently on stovetop with a splash of broth or water to restore moisture.

What are typical soul food sides?

Common soul food sides include collard greens, mac and cheese, candied yams, black-eyed peas, cornbread, green bean casserole, and fried okra—slow-cooked comfort dishes rooted in African American culinary tradition.

How do restaurants keep hot bar sides fresh?

Hot bars use heated wells and steam tables to maintain proper serving temperature (165°F+) while rotating stock regularly. Many prep fresh batches throughout service.

Can soul food sides be made ahead?

Most soul food sides like collard greens, black-eyed peas, and mac and cheese actually improve overnight in flavor. Reheat gently on stovetop or in a 350°F oven.

Which soul food sides are vegetarian?

Collard greens, candied yams, cornbread, and okra can be made vegetarian by omitting ham hock or bacon and using vegetable broth instead of meat stock.