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Braised Collard Greens & Bacon

15

2

Hickory

An essential part of a traditional Southern feast, these collard greens are smoked before adding in Traegered bacon, ham, and all the fixings.

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  • 3 Pound fresh collard greens, washed and trimmed

  • 12 Slices smoked bacon, finely chopped

  • 2 Medium sweet onions, finely chopped

  • 3/4 Pound smoked ham, chopped

  • 6 Clove garlic, finely chopped

  • 3 (32 oz) container chicken broth

  • 1/3 Cup apple cider vinegar

  • 1 Tablespoon Sugar

  • 1 Teaspoon Salt

  • 3/4 Teaspoon Pepper

  • 1

    When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    165 ˚F

  • 2

    Smoke the collard greens for 10 minutes. Take collard greens off the grill and increase temperature to 375℉.

    375 ˚F

    • 3 Pound fresh collard greens, washed and trimmed

  • 3

    Place Dutch oven on the grill to preheat, about 15 minutes.

    375 ˚F

  • 4

    In the preheated Dutch oven, cook bacon until almost crisp. Add onions, and sauté for 8 minutes. Add ham and garlic, and sauté 1 more minute.

    375 ˚F

    • 12 Slices smoked bacon, finely chopped

    • 2 Medium sweet onions, finely chopped

    • 3/4 Pound smoked ham, chopped

    • 6 Clove garlic, finely chopped

  • 5

    Stir in collard greens, broth and remaining ingredients. Cook for 2-1/2 hours or until desired tenderness.

    375 ˚F

    • 3 (32 oz) container chicken broth

    • 1/3 Cup apple cider vinegar

    • 1 Tablespoon Sugar

    • 1 Teaspoon Salt

    • 3/4 Teaspoon Pepper

  • 6

    Serve hot, enjoy!

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