Smoky South Carolina Grilled Collard Greens

Introduction

A true Southern classic with a smoky twist, these South Carolina style grilled collard greens with bacon are a mouthwatering side dish packed with flavor and cooked to perfection on the Arteflame grill. The direct contact with the solid steel flat top ensures you get perfectly tender greens infused with bacon, spices, and fire-grilled essence. Perfect for backyard cookouts and BBQ lovers alike.

Ingredients

• 1 large bunch of fresh collard greens, washed and stems removed
• 6 thick-cut bacon slices, chopped
• 1 medium red onion, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 4 tbsp unsalted butter, cubed
• Heavy-duty aluminum foil

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame grill

1. Pour a small amount of vegetable oil over three paper napkins and place them inside the center of the Arteflame grill.
2. Stack firewood over the napkins.
3. Light the napkins and allow the wood to burn down until you have a strong bed of embers, about 20 minutes.

Step 2: Prepare the collard packet

1. On a large sheet of heavy-duty aluminum foil, layer the collard greens evenly.
2. Top with chopped bacon, sliced red onion, and minced garlic.
3. Sprinkle with smoked paprika, pepper flakes, salt, and pepper.
4. Add cubed butter evenly over the mixture.
5. Fold the foil into a tightly sealed packet to lock in moisture and flavor.

Step 3: Grill the collards

1. Place the foil packet on the Arteflame flat cooktop griddle, ideally closer to the center for higher heat.
2. Grill for 25-30 minutes, turning once halfway through, until greens are tender and bacon is cooked.

Step 4: Serve

1. Carefully remove the foil packet and open it at the top using tongs.
2. Transfer the collard greens mixture to a serving bowl and enjoy while hot.

Tips

• Always remove meats or bacon from the grill about 15°F below your target internal temperature. It keeps cooking after removal.
• Use the area near the center of the Arteflame cooktop for higher heat, and the outer edge for slow cooking or keeping warm.
• Butter adds rich flavor and helps caramelize onions and garlic perfectly on the Arteflame flat cooktop.
• Don’t skip the foil wrap—it locks in moisture and smoky flavor during grilling.
• Try adding a splash of apple cider vinegar just before serving for a tangy kick.

Variations

1. Spicy Cajun Greens: Add Cajun seasoning and a dash of hot sauce to the packet for a zesty Southern heat.
2. Ham Hock Style: Replace bacon with shredded smoked ham hock for deeper flavor and Southern authenticity.
3. Veggie Lovers: Make it vegetarian by skipping the bacon and adding sliced mushrooms and bell peppers.
4. Sweet & Smoky: Mix in a tablespoon of brown sugar and a touch of maple syrup for a subtly sweet twist.
5. Southwest: Swap the paprika for chili powder and add corn kernels and black beans for a Tex-Mex flair.

Best Pairings

• Cast iron seared ribeye steak from the Arteflame’s center grill grate
• Grilled cornbread rounds with charred edges
• Fire-roasted sweet potatoes with cinnamon butter
• Ice-cold sweet tea or a crisp lager

Conclusion

South Carolina grilled collard greens with bacon are proof that even humble greens can be bursting with flavor and texture when cooked over live fire on an Arteflame grill. Whether you're grilling meats in the center or crafting flavorful sides on the surrounding griddle, this dish completes any BBQ spread.