Recipe: Grilled Collard Greens

Courtesy of pitmaster Pat Martin.

If you’re looking for a savory side to compliment your main course, look no further than pitmaster Pat Martin’s (of Martin’s Bar-B-Que Joint) take on the beloved Southern classic, collard greens.

Grilled rather than sautéed, it’s a fresh take on the Southern staple that will keep you coming back for seconds. 

"As ubiquitous as collard greens are in Southern cooking, they rarely get their turn on the grill, which is a shame. I throw them over hot coals and cook them until their edges start to look like kale chips,  then I stack them into a pile and let them steam for a few minutes to help tenderize them. It’s unexpected and delicious, a totally different texture than braising them until soft or sautéing them, and the grill gives them a roast-y, broccoli-like flavor,” says pitmaster and restaurateur Pat Martin. “I like to serve these as a side for meat or fish, or with some ash-roasted potatoes. But my favorite way to eat these, and I’m not ashamed to say it, is to grab a leaf off the grill and dip it in ranch dressing.” 

(martinsbbqjoint.com)

Grilled Collard Greens

Courtesy of pitmaster Pat Martin; Recipe excerpted from Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, the Grill, and the Smokehouse by Pat Martin

Serves 4 to 6

Ingredients:

  • 2 lbs. Collard greens leaves, rinsed
  • 3 tbsp. Olive oil
  • Fleur de sel or other flaky salt
  • 1 Lemon, for zesting

Directions:

  1. Prepare a medium-high grill. Clean and oil the grill grates well.
  2. Place the collards and olive oil in a large bowl and toss well to evenly coat; don’t be afraid to get in there with your hands and rub the oil on the leaves. Season generously with salt.
  3. Working in batches, spread the leaves over the grill in one layer and cook, turning frequently, until charred in places, crispy around the edges, and slightly wilted, 8 to 10 minutes.
  4. While still hot, transfer the leaves to a cutting board or bowl, stack them, and let them sit for a few minutes.
  5. Cut any super-tough parts of the stems from the collards and discard, then cut the leaves into bite-size pieces and season again with salt if needed.
  6. Grate some lemon zest over the greens and serve warm.