Grilled Collard Greens

"Who would've thought you could grill collard greens? But Chef Gabriel Claycamp showed us how at Culinary Communion, and they were absolutely delicious!! The outside leaves are crispy, and the inner ones tender and juicy. Posted with permission."
 
Download
photo by Julesong photo by Julesong
photo by Julesong
photo by Julesong photo by Julesong
Ready In:
25mins
Ingredients:
5
Serves:
8-10
Advertisement

ingredients

  • 2 bunches collard greens, trimmed and washed
  • 1 tablespoon salt
  • 2 2 tablespoons butter (bacon/duck/goose preferred) or 2 tablespoons lard (bacon/duck/goose preferred)
  • ice water
  • salt & freshly ground black pepper, to taste
Advertisement

directions

  • Prepare a large bowl of ice water; preheat your grill.
  • Bring a large pot of water to a rolling boil and add the salt and fat.
  • When salt is dissolved and fat is melted, add the collard greens to the boiling water and simmer for 3 minutes.
  • Remove collards from the water and immediately plunge into the ice water to halt the cooking and preserve the beautiful green color.
  • (When removed from the boiling water, the collards should be coated with the fat - that's what you want).
  • Remove the collards from the ice water a leaf at a time and stack them flat on top of each other, about 7 to 9 leaves high.
  • Oil your grill well and grill the stacked collard leaves until done, turning once, about 5 minutes per side (depending on the temperature of your grill).
  • Cut stacked collards in half or quarters, season with salt and pepper, and serve immediately.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. LylR9860
    This was awesome! I am new to using collard greens, but grew some this year in our garden - when I saw this I knew it was a winner and when it hit the table, the rest of our family agreed. It's a keeper!! Will make again - easy and delicious. I used butter for fat and next time with more planning I will use the bacon fat which I am sure will make it even tastier!! Thank you!
     
  2. Desert Sea Chicken
    My favorite collard green recipe yet and I have made over 8 recipes in the last 2 months. (I think I over-planted on the collard greens this winter). I only had butter, so that is what I used, I like that we didn't even need to remove the hard stem in the middle. I am having them again tonight along with Kabobs!
     
  3. sugarpea
    I'm having two stacks next time. These were amazing to look at and eat. I was surprised at how much butter clung to the greens, making them easy to grill and delicious. Great recipe, Julesong. We'll be having this one over and over.
     
Advertisement

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes