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Chef Mashama Bailey’s Smoked Collard Greens

Written by MasterClass

Last updated: Apr 19, 2023 • 2 min read

Collard greens are a classic Southern side dish. To give your collard greens some kick, you’ll use a workaround substitution for an outdoor smoker and cold-smoke them. Cold-smoking is a shorter and more versatile way to impart your greens with a nice flavor. Jump to recipe.

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What Are Collard Greens?

Though originally from Europe and Asia Minor, collard greens became part of the Southern culinary lexicon, commonly stewed in their potlikker—the liquid left behind after the greens are boiled—until dark and soft. You can serve a bubbling pot of collard greens with a hunk of cornbread or johnnycakes (flat, cornmeal-based cakes) to sop up the rich broth. Collards are incredibly versatile and you can also enjoy them raw. Thinly slice them and gently massage them with a little olive oil for a few minutes to break down the leaves just enough to enjoy on their own with your favorite dressing, tossed with red cabbage in a coleslaw, or paired with sweet lettuces like Bibb and fresh herbs in a citrusy vinaigrette.

Chef Mashama Bailey’s Smoked Collard Greens Recipe

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11 Ratings | Rate Now

makes

prep time

20 min

total time

1 hr 50 min

cook time

1 hr 30 min

Ingredients

  1. 1

    Place the wood chips in a cast-iron skillet and set the skillet on the stovetop over high heat for about 15 minutes.

  2. 2

    Be sure your cooking space is well ventilated. The chips will get warm and slowly start to smoke.

  3. 3

    Once the edges of the chips turn black, give them a stir and heat for another 2 minutes, or until there is a steady stream of smoke coming from the skillet. You can also look for embers—another indication that the chips are hot enough.

  4. 4

    De-stem (or devein) the greens by pulling the leaves off their center stem. Place the leaves in a bowl of cool water. Wash the greens by agitating them with your hands in the bowl. Use at least two changes of water until you don’t feel any sediment in the bottom of the bowl.

  5. 5

    On a work surface, stack the cleaned leaves and roll them lengthwise.

  6. 6

    Slice the leaves in ½-inch strips (chiffonade style) or chop them coarsely. Set them in a perforated pan and cover the pan with a lid.

  7. 7

    Mold a sheet of aluminum foil into a cup shape and place it at the bottom of a deep pan. Once the wood chips are charred and you begin to see embers, pour the chips into the foil cup.

  8. 8

    Set the perforated pan of greens on top and place a towel on top of the lid to seal, smoking them for 20 to 25 minutes.

  9. 9

    While the greens are smoking, place a lidded pot over medium-high heat. Add half of the olive oil. Sweat the shallots, onions, and leeks, about 5 minutes.

  10. 10

    Add a heaping pinch of salt. Add the smoked collards, another pinch of salt, and the remaining olive oil. Stir to incorporate well.

  11. 11

    Add the water and stir to incorporate all ingredients. Cover and continue to cook on a simmer for about 45 minutes.

  12. 12

    If desired, serve the Chef Bailey’s Pork Shanks whole over a bed of collard greens. Top with a coat of braising liquid.

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