Barbecue and Collards

Barbecue and Collards

It doesn’t get much more Southern than this Barbecue and Collards grits dish.

Barbecue and Collards
Makes 4 to 6 servings
  • 4 slices thick-cut bacon, chopped
  • ½ cup chopped yellow onion
  • 8 cups chopped collard greens
  • 8 cups chicken broth
  • 1 tablespoon apple cider vinegar
  • ¼ teaspoon red pepper flakes
  • 2 cups stone-ground grits
  • 1 pound smoked sliced brisket, chicken, or shredded pork
  • Barbecue sauce
  • Serving Suggestions: pickled nnions and jalapeños, creamy coleslaw
  1. In a large Dutch oven, cook bacon over medium heat until crisp. Remove bacon, and let drain on paper towels, reserving drippings in pot. Add onion, and cook until tender, 4 to 5 minutes.
  2. Add collard greens, and cook for 2 minutes. Add broth, vinegar, and red pepper flakes, and bring to a boil. Reduce heat, and let simmer for 30 minutes. Drain collards, reserving liquid (add enough water to equal 8 cups liquid total, if necessary), and keep collards warm. Add reserved liquid back to Dutch oven, and add grits; bring to a boil. Reduce heat, and let simmer until grits are tender, about 30 minutes.
  3. To assemble, add grits, brisket, and barbecue sauce; top with collards, cooked bacon, pickled onions and jalapeños, and creamy coleslaw. Serve immediately.



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