chive blossom vinegarto taste (or apple cider vinegar)
kosher saltto taste
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.
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.
Smoked Collard Greens With Bacon https://www.grillseeker.com/smoked-collard-greens-with-bacon/