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


  • 1/2 lb
    collard greens
  • 1/2 lb
    fresh kale
  • 3 slice
    hickory smoked bacon
  • Dash
    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
  • 3
    green onions
  • Several dash(es)
    liquid smoke flavoring
  • 1 tsp
    poultry seasoning

How to Make Open Fire Mixed Greens


  1. In 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
  2. Wash 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.
  3. Over 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.
  4. Cover and cook for 3-5 hours till greens are tender. Serve with cornbread.

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