Go Back
smoked collard greens with bacon ready to serve
Print Recipe
4.55 from 46 votes

Smoked Collard Greens With Bacon

Take traditional Southern collard greens to a new level by smoking them with bacon and adobo-flavored chicken stock.
Prep Time20 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 50 minutes
Course: Side Dish
Cuisine: American

Ingredients

  • 1 bunch collard greens
  • 6 slices thick-cut bacon cut into 1-inch squares
  • 1 large shallot sliced thin
  • 3 cup chicken stock
  • 2 tsp mustard powder
  • 1 tbsp salted butter
  • 1 small chipotle chili pepper canned in adobo sauce
  • 2 tsp adobo sauce
  • 1 tsp red pepper flakes
  • chive blossom vinegar to taste (or apple cider vinegar)
  • kosher salt to taste

Instructions

  • Light your grill or smoker and set up for two zone cooking, establishing cooking temperature at 275°F. 
  • While your grill is preheating, cook the bacon in a cast iron pan over medium heat till it just starts to render. 
  • Add shallots and reduce heat to low; do not crisp the bacon. Cook for five minutes, then add chicken stock, mustard powder, butter, chipotle chili pepper, and adobo sauce. Whisk together and remove from heat.
  • Cut the tough stems from the collards and discard; wash leaves thoroughly. Roll several collard leaves tightly together and chiffonade, (which is French for slice into thin strips).
  • Add the collard greens to the stock and mix together to ensure coverage of all the greens.
  • Place the collards on the grill, add one chunk of hickory wood—or your favorite smoking wood—and close the lid. Mix the greens and the stock every 15 minutes for 90 minutes, allowing the smoke to incorporate into the greens.
  • Remove the greens from the grill and top them with optional red pepper flakes—highly recommended—and salt to taste. I like to serve these with chive blossom vinegar or apple cider vinegar and some jalapeño cheddar cornbread.  

Notes

If you’ve ever spent any time in the South, you’ve eaten (or at least heard of) collard greens. These green leaves of goodness are a staple throughout the southern states and are traditionally braised for more than an hour in a large pot with ham hocks. They make the perfect side dish for any BBQ staple and are sure to be a hit at your next cookout or family gathering.