Braised Collard Greens & Bacon
By Traeger Kitchen
An essential part of a traditional Southern feast, these collard greens are smoked before adding in Traegered bacon, ham, and all the fixings.
Prep Time
15 Min
Cook Time
2 Hr
30 Min
Pellets
Hickory
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
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 |
Steps
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 / 74 ˚C
Super Smoke
2
Smoke the collard greens for 10 minutes. Take collard greens off the grill and increase temperature to 375℉.
375 ˚F / 191 ˚C
3
Place Dutch oven on the grill to preheat, about 15 minutes.
375 ˚F / 191 ˚C
00:15
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 / 191 ˚C
00:09
5
Stir in collard greens, broth and remaining ingredients. Cook for 2-1/2 hours or until desired tenderness.
375 ˚F / 191 ˚C
02:30
6
Serve hot, enjoy!
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