Collard greens for 12: smoked ham hocks simmered into a rich pot liquor, then 4 pounds of collards braised in it with onion, garlic, red pepper flakes, a little brown sugar and cider vinegar, with the hock meat chopped back in. A jar of homemade pepper vinegar goes on the table for splashing. Greens taste better the next day, so make them ahead and reheat the pot at the lot.
Feeds: 12 · Hands-on: about 30 min · Total: about 2 hours 30 min, mostly simmering
Home gear: a 10-quart pot and a pint jar with a lid
Pack for the lot
- Greens with their pot liquor, in a lidded pot, in the cooler
- Jar of pepper vinegar
- Gas grill or side burner, plus a full propane tank
- Ladle, bowls and an instant-read thermometer
- Hot sauce for the table
Lot notes
- Williams-Brice Stadium: South Carolina's grill rule reads "Gas only. Charcoal grilling is banned in university-controlled lots." A pot on a gas grill or a propane side burner is all this needs.
- Hold it hot: keep the pot at 140°F or above once it's reheated. Once it's off the heat, eat within 2 hours, or 1 hour over 90°F, and toss the rest.
- Wash well: collards hold grit. Keep washing until the sink water is clear.
- Fridge life: cooked greens keep 3 to 4 days in the fridge. The pepper vinegar keeps about a month in the fridge.
- Gas for a gas-only lot: the Monument G22 is a two-burner tabletop propane grill with a lid that comes with a hose for a standard 20 lb tank, per Monument. Set the pot over one burner on medium.
Can you make collard greens ahead?
Yes, and they're better for it. Cook them up to 2 days ahead, refrigerate them in their liquid and reheat to 165°F at the lot.
How do you keep greens hot at a tailgate?
Reheat them in a heavy lidded pot on a gas grill or burner, then keep them over low heat at 140°F or above.
How much collard greens do you need for 20 people?
Make 2 pots for up to 24: 8 lb of collards, 4 ham hocks, 2 onions, 8 garlic cloves, 20 cups of water, ¼ cup of brown sugar, ½ cup of cider vinegar and double the pepper flakes and black pepper. One 10-quart pot won't hold a double batch. One jar of pepper vinegar still covers it.
Can you use charcoal at Williams-Brice Stadium?
No. The rule reads "Gas only. Charcoal grilling is banned in university-controlled lots." Reheat the greens on propane.