Southern Barbecue Greens


Collards are so underrated! This southern-inspired collard dish is a spin on a timeless classic. Using Gardein Pulled BBQ Shreds or Tempeh Bacon, spices, and collards – this is a satisfying, simple, and spicy summer dish great at any BBQ or picnic, and perfect next to a big piece of grilled corn or melon salad.

WHAT YOU’LL NEED (serves 4):

  • 1 large or 2 small bunches of organic collard greens
  • 2 packages of Gardein Pulled BBQ Shreds – or – 1 package of Tempeh Bacon
  • 2 Tbs Ketchup
  • 1/4 tsp salt
  • 1 tbs agave nectar or maple syrup
  • 1 tbs apple cider vinegar
  • 2 cloves garlic
  • cayanne pepper to taste (very hot!!)


Chop collards, dice garlic, and in a lightly oiled pan, combine all ingredients and cook over medium heat, stirring moderately, until collards are bright green and soft.


One Response to Southern Barbecue Greens

  1. Mark says:

    I once spent a year learning how to cook greens in different ways for a slightly anemic ex-fiancee… your take here, especially without added oil, is quite innovative… I especially like the apple cider vinegar addition.

    Way kewl… Tks, Mark

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