Photo of Grilled collards with hot pepper vinegar by WW

Grilled collards with hot pepper vinegar

SmartPoints® value per serving
Total Time
32 min
20 min
12 min
Grilling greens in an aluminum package gives them great smoky flavor. Water, oil, and a few seasonings add a delicious flavor to the collared greens while they cook on the grill. After grilling, add a kick to these greens with thinly sliced jalapeño. Collard greens, a popular ingredient in the south, can be found in the produce section of the grocery store, usually near the kale or the Swiss chard. Their peak season is winter through spring. When selecting collard greens, look for dark green colored leaves. The best collard greens are firm and crisp.


Uncooked collard greens

2¾ pound(s), 1 large bunch, cleaned, tough stems discarded


1 Tbsp

Extra virgin olive oil

1 Tbsp

Garlic clove(s)

2 medium clove(s), minced

Kosher salt

1 tsp

Apple cider vinegar

1 Tbsp

Jalapeño pepper(s)

½ small, seeded, thinly sliced


  1. Make sure your grill grates are super clean. Preheat a gas or charcoal grill to medium-high heat (or set a large grill pan over two burners or broil).
  2. Make small stacks of collards; roll each stack tightly and thinly slice into ribbons. Place collards in center of a large piece of aluminum foil; drizzle with water and oil. Sprinkle with garlic and salt; gently toss with your hands. Wrap collards in foil (using a second piece if necessary) and make a neat, totally sealed package.
  3. Grill foil package, turning a few times, until greens are tender (check by unwrapping foil with tongs), 10-12 minutes. Unwrap collards and transfer to a serving bowl or platter; serve immediately with vinegar drizzled over top and garnished with jalapeño.
  4. Serving size: 1/2 c