We use cookies to ensure that we give you the best experience on our website. For details please review the terms of the  Privacy Policy.

Skip to Main Content
Start Traegering With 0%* APR Financing  |Shop Now

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.

4

Activating this element will cause content on the page to be updated.

:

main

  • 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!

Cooking Notes

Read recipe notes submitted by our community or add your own notes.

No notes found.