Alabama Grilled Southern Collard Greens

Introduction

Grilling collard greens on the Arteflame grill brings out a deep, smoky richness that traditional methods just can't match. Paired with a smoky ham hock and garlic seasoning, this Alabama-inspired dish delivers unbeatable flavor. The flat cooktop sears the greens to perfection while locking in all their natural juices, ensuring a tender yet slightly crispy bite every time.

Ingredients

• 1 large bunch of fresh collard greens, washed and stems removed
• 1 smoked ham hock
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for heat)
• Juice of 1 lemon

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and allow the fire to establish for about 20 minutes until the cooktop is evenly heated.

Step 2: Prepare the Ingredients

1. Chop the collard greens into large strips.
2. Cut the smoked ham hock into smaller, bite-sized pieces or leave whole for a richer infusion.

Step 3: Sear the Ham Hock

1. Place the ham hock pieces on the center grill grate.
2. Sear for 2-3 minutes per side until slightly crispy.
3. Move the ham hock pieces to the flat cooktop near the center for continued cooking.

Step 4: Grill the Collard Greens

1. Spread the collard greens over the flat cooktop.
2. Add butter, minced garlic, salt, black pepper, red pepper flakes, and smoked paprika.
3. Toss the greens occasionally to ensure even cooking, allowing the heat to gently wilt them.
4. Cook for 6-8 minutes until perfectly tender but slightly crisp on the edges.

Step 5: Final Touch and Serving

1. Squeeze fresh lemon juice over the collard greens.
2. Mix greens with the ham hock pieces and let them sit for a minute to absorb the smoky flavors.
3. Serve immediately while hot and enjoy!

Tips

• For extra smokiness, use hickory or oak firewood in your grill.
• Keep the greens moving on the cooktop to prevent over-charring.
• Add a splash of apple cider vinegar for a tangy contrast.
• Always remove meats 15°F before their final temperature as they continue to cook after grilling.

Variations

1. Spicy Cajun Style: Add a teaspoon of Cajun seasoning and swap the ham hock for andouille sausage.
2. Vegan Smoky Greens: Skip the ham hock and use smoked tofu with an extra teaspoon of smoked paprika.
3. Sweet & Smoky: Add a tablespoon of honey or brown sugar to balance the smoky flavors.
4. Garlic Butter Explosion: Double the garlic and butter for a rich, buttery finish.
5. Cheesy Delight: Sprinkle freshly grated Parmesan cheese over the greens right before serving.

Conclusion

These Alabama-style grilled collard greens are a perfect side dish for any barbecue. The Arteflame grill makes it easy to infuse deep, smoky flavor while preserving the greens’ natural texture. Whether paired with grilled meats or served as a standalone dish, these collard greens will steal the show!

Best Pairings

• Grilled ribeye steak with a perfect reverse sear
• Smoked chicken thighs seasoned with garlic and rosemary
• Skillet cornbread cooked on the Arteflame flat griddle
• Southern baked mac and cheese for a comforting contrast
• Sweet tea or a cold glass of lemonade for a refreshing finish