Open Fire Mixed Greens

Dave T.


I absolutely love open fire cooking, so much so I made a fire pit especially for such a task. You can cook these anyway you want, but they are always better over an open fire in cast iron. The flavor of the smoke gets into the greens and add something you can never get on a stove top.

★★★★★ 1 vote
30 Min
4 Hr


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1/2 lb
collard greens
1/2 lb
fresh kale
3 slice
hickory smoked bacon
red pepper flakes
1/2 Tbsp
smoke salt
1 Tbsp
1/2 Tbsp
fresh ground black pepper
1 stick
butter, unsalted
1 heaping Tbsp
chicken base
3 clove
green onions
Several dash(es)
liquid smoke flavoring
1 tsp
poultry seasoning

How to Make Open Fire Mixed Greens


  • 1In a large cast iron pan lay out three slices of good heavy hickory smoked bacon cut into 6 pieces, a stick of butter, 3 cloves of garlic sliced thin, poultry seasoning and chicken base
  • 2Wash and de-stem greens twice, then do it again, just cause it's the thing to do. Break greens into as small of pieces as you like and put in pot, cover with cold water.
  • 3Over an open fire (you do it anyway you want, but it's always better over an open fire) place pot, uncovered. When liquid boils add salt, sugar, black pepper, smoke salt, and ruff cut green onions.
  • 4Cover and cook for 3-5 hours till greens are tender. Serve with cornbread.

Printable Recipe Card

About Open Fire Mixed Greens

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Southern
Collection: Campfire Cooking
Other Tags: Healthy, Heirloom

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