North Carolina Charred Collard Greens with Bacon

Introduction

This North Carolina-inspired Charred Collard Greens with Bacon recipe brings Southern comfort flavors to the Arteflame Grill. With smoky bacon, rich butter, and a splash of vinegar, grilled collard greens come to life when cooked directly on the Arteflame’s flat top. Thanks to multiple heat zones and a unique flat top design, the collards soften, sear, and absorb flavor without ever burning. This dish makes an irresistible side for any grilled meat, and cooking it outdoors on the Arteflame means virtually no cleanup.

Ingredients

• 1 large bunch of collard greens, stemmed and chopped
• 6 slices thick-cut bacon, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons apple cider vinegar
• Salt and pepper to taste
• Crushed red pepper flakes (optional)

Instructions

Step 1: Fire up the Arteflame Grill

1. Place 3 paper napkins on the bottom of the grill bowl and pour a small amount of vegetable oil on each napkin.
2. Stack firewood over the napkins in a crisscross pattern for airflow.
3. Light the napkins and allow the wood to burn for about 20 minutes until the cooktop is hot and ready.

Step 2: Cook the Bacon

1. On the inner edge of the Arteflame flat cooktop, add chopped bacon.
2. Stir occasionally as the fat renders and the bacon becomes crispy, about 8–10 minutes.
3. Move bacon to a cooler part of the cooktop to keep warm and reserve the rendered fat on the surface.

Step 3: Grill the Collard Greens

1. Place chopped collard greens alongside the bacon grease in an area slightly cooler than the center of the flat top.
2. Stir and toss frequently so the greens wilt and develop light charring, about 5–7 minutes.
3. Add butter and stir to coat the collard greens evenly.

Step 4: Add Flavor

1. Drizzle apple cider vinegar over the grilled greens and mix well.
2. Season with salt, black pepper, and red pepper flakes to taste.

Step 5: Combine and Serve

1. Mix the crispy bacon back into the collards and toss together for another minute just to heat through.
2. Transfer to a platter and serve immediately as a perfect smoky, tangy side to any grilled entree.

Tips

• Use butter instead of olive oil for a richer, Southern-style flavor.
• Don’t overcrowd the collard greens. Spread them in a single layer for best char results.
• Grill near the center for more char, or toward the outer edge for a gentler cook.
• Add bacon fat in stages if you want to balance richness and vinegar brightness.
• If pairing with meat, reverse sear your protein in the center then move to the cooktop edge while grilling the greens.

Variations

1. Spicy Chipotle Collards: Add chipotle powder and smoked paprika for a smoky heat kick.
2. Sweet Maple Bacon Collards: Drizzle a bit of pure maple syrup at the end for sweet-savory contrast.
3. Garlic Butter Collards: Sauté minced garlic in butter before adding the greens for rich flavor depth.
4. Lemon Zest Collards: Finish with lemon zest and juice for a bright, fresh twist.
5. Mushroom & Bacon Collards: Add sliced grilled mushrooms for an earthy, hearty variation.

Best pairings

• Reverse-seared ribeye or pork chops
• Grilled cornbread on the Arteflame griddle
• Sweet tea or a smoky bourbon cocktail
• Mac and cheese grilled in a cast iron skillet on the cooktop
• Pickled vegetables for a crunchy contrast

Conclusion

This grilled version of North Carolina Charred Collard Greens with Bacon is a perfect way to showcase Southern heritage on the Arteflame Grill. The smokiness from the firewood, rich bacon, and the zesty vinegar make it a well-balanced and flavorful side dish. Whether paired with a juicy steak or smoked chicken, you’ll appreciate how easy and delicious great grilling can be outdoors—without the cleanup.