Ever since we got a grill, we’ve been eating a lot more barbeque. And smoked meats lend themselves to delicious Southern sides — including coleslaw, mac and cheese, and collard greens. Last Sunday, Michael smoked a rack of spareribs, so I decided to make these collard greens, which are one of my favorites, as a side. (We ate the leftovers with pulled pork, as pictured above.)
These collards are especially delicious because they’re sauteed in bacon grease with plenty of onions and garlic. I’ve also successfully used kale as a substitute for the collard greens in this recipe (on a side note, spinach is not an appropriate substitute, because it doesn’t have enough structure to stand up to cooking, and will turn into a mushy mess). I will note that you need to simmer the greens for about 45 minutes, so you’ll probably want to try this recipe on the weekend when you have a little extra time.