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Green Deviled Eggs and Ham

Lauren Booker

Green Deviled Eggs and Ham


Make these 10 green recipes (that are actually good!) for St. Patrick's Day

Celebrate St. Patrick’s Day, Southern-style, with some of our favorite green dishes. From good old-fashioned casseroles to collard greens, salads and salsas, we've got your good luck covered. (And don't worry, we've got your green drink, too.) Sláinte!

Green Deviled Eggs and Ham
This fun twist on deviled eggs gets a colorful update thanks to a flavorful mix of herbs for the filling — just be sure to make and serve within a day, or the herbs will begin to lose their color. Trade out the country ham for an artfully placed thin slice of chives or shaved Parmesan for a vegetarian option.
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Hoppin’ John Rice Fritters with Collard Green Pesto
The Hoppin' John risotto made within this recipe is delicious enough on its own — rolling it up into balls and frying it makes it truly unforgettable. Serve these fritters with our bright collard green pesto as part of your verdant spread.
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Smoked Trout Salad with Green Goddess Dressing
The scallions, parsley and cucumber add depth and splash of color to this classic dressing that pairs perfectly with rich, smoky trout, mild potatoes and sweet pickled onions. While you can certainly smoke your own trout for this salad, you can find good-quality smoked trout in your local supermarket.
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Roasted Cauliflower with Raisins and Dill
Roast cauliflower, with a deep savory flavor and golden exterior, gets all the more satisfying when tossed with freshly chopped dill, which adds a sharp bright flavor to this vegetarian main or toasty side. Not feeling dilly? Feel free to use fresh parsley or chives instead.
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Mom's Homemade Green Bean Casserole
Add a little more decadence to your green table with a casserole featuring a delicious layer of cheese over hot and bubbly vegetables straight from the oven. For an added layer of deep-fried goodness, sprinkle on some crisp onions just before serving.
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Virginia Willis' Smoky Vegan Collard Greens
Don't let the title fool you — thanks to spicy chipotle peppers and savory tomato juice, these vegan collard greens are packed with flavor. Using a Dutch oven makes quick work out of tenderizing normally low-and-slow greens by surrounding them in heat so they can soak up all of that umami-laden cooking liquid. 
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Cast Iron Grilled Corvina with Green Tomato Salsa Verde
This fresh and light one-skillet meal is served atop a fresh salsa featuring green tomatoes, poblano peppers and a mix of herbs, which makes for a bright and spicy sauce for the mild fish. This recipe calls for corvina, a member of the drum family, but you can substitute any firm-fleshed fish you like. 
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Virginia Willis' Skillet Pork Chops with Green Cabbage and Sweet Potatoes
This quick-as-can-be skillet supper comes together in a little over an hour and is so easy to make, we promise it’ll be one of your new go-to weeknight dinners. The trick to getting the most out of these chops is a two-minute sear on the stovetop before transfering them to the oven; this way, they'll stay tender and juicy, just the way we like them.   
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Roast Chicken Under a Brick with Kale
Kale gets a major flavor upgrade in this recipe thanks to a spoonful of savory chicken drippings. Butterflying the chicken and roasting it at a high temperature makes for a quick, no-fuss main dish for weeknight dinner; if you're short on time, you can skip the 45-minute salting step — just give it a quick salt and get right to searing.
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Agave Margarita
Finish off your colorful dinner with a green drink that you’ll actually enjoy. The best thing about this margarita — aside from its simplicity — is that you can riff off of this basic formula. If you want to make a strawberry margarita, puree up some fresh strawberries and try various measurements to get your desired sweetness. Swap in some mezcal for a smokier taste. The possibilities are endless!
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Photo credit (Hoppin’ John Rice Fritters with Collard Green Pesto, Roasted Cauliflower with Raisins and Dill, Mom's Homemade Green Bean Casserole, Agave Margarita): Ramona King 
Photo credit (Smoked Trout Salad with Green Goddess Dressing, Cast Iron Grilled Corvina with Green Tomato Salsa Verde): Lauren Booker 
Photo credit (Virginia Willis' Smoky Vegan Collard Greens, Virginia Willis' Skillet Pork Chops with Cabbage and Sweet Potatoes): Virginia Willis 
Photo credit (Roast Chicken Under a Brick with Kale): Kate Williams 

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Dena Rayess is a recipe editor and cookbook author based in San Francisco. She enjoys exploring new foodways in and around the Bay Area and beyond, and has been known to whip up a mean house cocktail at dinner parties.

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