COLLARD GREENS with BEANS AND BACON

Makes about 6 servings

5 slices thick-cut bacon, sliced crosswise into 1” (2.5-cm) pieces, divided

1 large onion, diced

2 tbsp (20 g) minced garlic

1 (14.5-oz [429-ml]) can low-sodium chicken stock

2 (1-lb [455-g]) bags precut and washed collard greens

Kosher salt

Freshly ground black pepper

2 (15-oz [425-g]) cans red kidney beans, drained and rinsed

¼ tsp crushed red pepper flakes

Set up the EGG for 400°F (200°C) direct grilling. Fill your firebox with natural lump charcoal, and with the top and bottom vents wide open, light the fire and close the EGG. After about 10 minutes, close the bottom draft screen. When the temperature nears your 400°F (200°C) target temperature, partially close the bottom vent door and the top of the daisy wheel, leaving both vents 40 percent open. Make minor adjustments as necessary.

Heat a 6-quart (5.7-L) Dutch oven on the grill for about 20 minutes. Once the pan is hot, add one-quarter of the bacon and cook until it is browned and crisp, about 5 minutes. Transfer the bacon to a paper towel–lined plate and set aside. Add the remaining bacon to the pan and cook it just until it starts to render, about 2 minutes. Add the onion and continue to cook, stirring frequently, until it begins to soften, 3 to 4 minutes. Add the garlic to the pan and cook, stirring, until fragrant, about 1 minute. Stir in the stock, close the lid and bring to a simmer, about 5 minutes. Add the greens and season the mixture with salt and pepper to taste. Close the lid and continue to cook until the collards are tender, about 5 minutes. Stir in the beans and crushed red pepper flakes. Cook until the beans are heated through, about 5 minutes. Spoon the collards onto serving dishes and top with the reserved bacon.