An essential part of a traditional Southern feast, these collard greens are smoked before adding in Traegered bacon, ham, and all the fixings.
Ingredients:
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:
- When ready to cook, set Traeger temperature to 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
- Smoke the collard greens for 10 minutes. Take collard greens off the grill and increase temperature to 375℉.
- Place Dutch oven on the grill to preheat, about 15 minutes.
- 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.
- Stir in collard greens, broth and remaining ingredients. Cook for 2-1/2 hours or until desired tenderness.
- Serve hot, enjoy!