Grilled Collard Greens & Bacon (South Carolina Style) | Arteflame

Introduction

There is nothing quite like the aroma of bacon fat hitting a hot steel griddle to call everyone to the dinner table. These South Carolina-style collard greens are a smoky, soulful reinvention of a Southern classic. Instead of the traditional method of boiling greens for hours until they are mushy, we use the open fire to sear the leaves first, locking in a distinct nuttiness before finishing them with a tangy, savory braise. It is comfort food with a little bit of char and a whole lot of heart—perfect for a backyard barbecue or a cozy Sunday supper.

Why This Recipe Works

What makes this dish a standout is the incredible texture you achieve on the flat top grill. By sautéing the greens in rendered thick-cut bacon fat before adding liquid, you get caramelized edges that you simply cannot achieve in a stockpot. The balance of sharp apple cider vinegar against the savory meat and sweet onions creates a complex flavor profile that transforms a humble vegetable into the star of the show. It is a one-pan (or rather, one-griddle) side dish that delivers maximum flavor with minimal fuss.

Chef's Tips

• Manage Your Zones: Start on high heat to wilt the greens quickly, then move them to a cooler outer ring to simmer so your broth doesn't evaporate instantly.
• Wash Thoroughly: Collards are notorious for holding sandy grit. Wash them in a sink of cold water at least three times before chopping to ensure a smooth bite.

Easy Swaps

To make this vegetarian without losing the soul, swap the bacon for smoked paprika and a dash of liquid smoke, using vegetable broth as your base. If you prefer a milder flavor, you can substitute half the collards with spinach or kale, which cook down even faster.

Ingredients

• 2 lbs Fresh Collard Greens (washed thoroughly, stems removed, and chopped)
• 6 strips Thick-Cut Bacon (chopped into 1-inch pieces)
• 1 large Sweet Onion (Vidalia preferred, diced)
• 3 cloves Garlic (minced)
• 1/4 cup Apple Cider Vinegar
• 1 cup Chicken Broth (or vegetable broth for a lighter taste)
• 2 tbsp Brown Sugar
• 1 tsp Red Pepper Flakes (adjust for heat)
• 1 tsp Smoked Paprika
• Salt and Freshly Ground Black Pepper (to taste)
• 1 tbsp Unsalted Butter (optional, for finishing)

Instructions

Step 1: Prepare the Arteflame Grill

1. Start by building a fire in the center of your Arteflame grill using wood or charcoal. Allow the grill to heat up until the center cooktop reaches searing temperature (around 400°F to 450°F).
2. Clean the flat cooktop surface with a scraper and apply a thin layer of vegetable oil to season the steel and ensure a non-stick surface.

Step 2: Render the Bacon

1. Place the chopped thick-cut bacon directly onto the flat top griddle, slightly away from the direct center fire where the heat is medium-high.
2. Cook the bacon until the fat renders out and the pieces become crispy and golden brown.
3. Use your spatula to move the crispy bacon to the cooler outer edge of the grill to keep warm, leaving the delicious rendered fat in the cooking zone.

Step 3: Sauté Aromatics and Greens

1. Slide the diced sweet onion into the hot bacon fat and sauté until translucent and slightly caramelized, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the chopped collard greens in batches to the hot surface. Use two spatulas to toss and turn the greens, allowing them to sear and wilt in the bacon fat. This process creates a unique grilled flavor profile that differentiates this recipe from boiled greens.

Step 4: Braise and Season

1. Once the greens have wilted down significantly, create a small well in the center of the pile and pour in the apple cider vinegar and chicken broth. Be careful of the steam rising.
2. Sprinkle the brown sugar, red pepper flakes, smoked paprika, salt, and pepper over the mixture.
3. Toss everything together thoroughly to distribute the liquid and seasonings. Move the greens to a medium-heat zone on the flat top to let them simmer and soften, stirring occasionally for about 10-15 minutes depending on your texture preference.

Step 5: Finish and Serve

1. Mix the crispy bacon back into the greens. Taste and adjust seasoning with more salt, vinegar, or sugar if needed.
2. For an extra velvety finish, stir in the tablespoon of butter right before removing from the heat.
3. Remove the greens from the grill and transfer them to a serving dish immediately. Serve hot.

Tips

Cooking collard greens on a flat top grill requires a slightly different approach than the traditional stockpot method. The most critical step is the cleaning process; collards are notorious for holding onto sandy grit. Wash them in a sink full of cold water at least three times before chopping to ensure a pleasant eating experience. When cooking on the Arteflame, managing your heat zones is key. You want high heat initially to wilt the greens and caramelize the onions, but you must move them to a cooler zone once the liquid is added. If the grill is too hot, the liquid will evaporate before the greens become tender. If the greens start to look dry before they are fully tender, don't hesitate to splash a little more water or broth onto the griddle to keep the steam going.

Variations

While the traditional South Carolina recipe relies heavily on bacon and vinegar, collard greens are incredibly versatile and adaptable to your dietary needs or flavor preferences. You can easily shift the profile from savory to sweet, or even make it plant-based without losing that smoky essence. The beauty of the Arteflame is that you can cook different variations side-by-side on different sections of the cooktop. Here are a few ways to mix things up:

• Smoked Turkey Leg: Instead of bacon, use shredded smoked turkey leg meat for a deeper, woodier smoke flavor with less grease.
• Vegetarian "Soul": Omit the bacon and chicken broth. Use vegetable stock, smoked paprika, and a dash of liquid smoke or smoked sea salt to mimic the meat flavor.
• Sweet Heat: Increase the red pepper flakes and add a drizzle of maple syrup instead of brown sugar for a sticky, spicy glaze.
• Mustard Green Mix: Substitute half of the collards with mustard greens or turnip greens for a peppery bite.
• Hot Sauce Finish: Skip the red pepper flakes during cooking and douse the finished greens in a vinegar-based hot sauce like Tabasco or Texas Pete just before serving.

Best pairings

South Carolina grilled collard greens are a powerhouse side dish that demands to be served alongside robust, savory mains. The acidity of the vinegar and the bitterness of the greens cut through fatty meats perfectly, making them an essential component of any barbecue platter. Because these are cooked on the Arteflame, they pair exceptionally well with other items you can grill simultaneously. To create a truly cohesive Southern meal, look for pairings that offer contrasting textures, like crunch or creaminess, to balance the tender chew of the greens.

• Pulled Pork: The vinegar in the greens complements the richness of slow-roasted pork shoulder beautifully.
• Cornbread: A skillet of sweet, crumbly cornbread is non-negotiable for soaking up the "potlikker" juices.
• Macaroni and Cheese: The creamy, cheesy pasta offers a soothing counterpoint to the tangy, spicy greens.
• Black-Eyed Peas: Serve alongside Hoppin' John for a traditional lucky New Year's meal.
• Grilled Pork Chops: The smokiness of the greens mirrors the char on a thick-cut bone-in chop.

Conclusion

Reimagining this Southern staple on the Arteflame grill breathes new life into a dish steeped in tradition. By moving the cooking process from a stew pot to a searing flat top, you achieve a texture that is both tender and substantial, with a caramelization that simply isn't possible through boiling alone. The marriage of salty bacon, sweet onion, and tangy vinegar creates a complex flavor profile that lingers on the palate, making these greens a memorable addition to any outdoor feast.

Whether you are a lifelong fan of collards or a newcomer to Southern cuisine, this recipe proves that everything tastes better with a little wood smoke and open fire. It celebrates the communal nature of grilling, inviting friends and family to gather around the fire while the aroma of bacon and garlic fills the air. Give this South Carolina recipe a try at your next cookout, and watch as the greens disappear faster than the main course.