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Rodney Scott’s BBQ Collard Greens Recipe

Rodney Scott’s BBQ Collard Greens Recipe

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If there were a Mt. Rushmore for SCBBQ, Rodney Scott’s ever-smiling visage would be permanently etched into the mountainside.

Rodney Scott and Nick Pihakis
Rodney Scott and Nick Pihakis

Having gotten his start at the age of 11 cooking his first pig for his father Rosie at Scott’s BBQ in Hemingway, their converted gas station/convenience store, Rodney is now among SCBBQ royalty.

In fact, Scott’s BBQ in Hemingway was the very first SCBBQ restaurant we visited and reviewed way back in the summer of 2012. For us, it set the standard that few ever matched. 

Find it and Rodney’s Charleston location on the SCBBQ Trail.

Scott recently opened his own restaurant, Rodney Scott’s BBQ, in downtown Charleston. While the Hemingway location continues to be exceptional, it has never been what one might consider a complete restaurant.

Scott’s BBQ in Hemingway
Scott’s BBQ in Hemingway

While you can eat at Scott’s, most folks don’t. There are a few picnic tables outside and one kitchen table inside.

As limited as the table options is the menu. On our visit, we had a BBQ plate with slaw and beans. Not sure if things have changed, but if I remember correctly, those were the only side options at the time.

In fact, these limitations and more made us question whether Rodney Scott’s new venture would be successful. History has, of course, proven Scott has quite a success on his hands.

At the James Beard Awards, Rodney Scott named winner as Best Chef Southeast.
At the James Beard Awards, Rodney Scott named winner as Best Chef Southeast.

One of the reasons, beyond fantastic whole hog, pulled pork BBQ, is the fact that his expanded menu equals his signature menu item. Rodney Scott’s baked beans may well be the best I have tried anywhere. (I have asked, and no, they won’t share the recipe!)

The collards are Rodney Scott’s are delicious as well. They have hints of smoke and strings of meat and a hint of that sauce that makes Scott’s BBQ even more special.

Rodney Scott's BBQ Collard Greens
Rodney Scott’s BBQ – Collard Greens

In the “Old School, New School” episode of Man, Food, Fire, Rodney shares his recipe for those collard greens with host Roger Mooking.

We have republished it here for you. And if you’re making these collards, you’ll need to make Rodney Scott’s BBQ sauce recipe.

As long as you’re mixing together some sauce, you might as well make some of Rodney Scott’s BBQ Rib Rub to go with that sauce. At that point, you will have all the ingredients ready to make Rodney Scott’s BBQ Ribs Recipe.

In the meantime, be sure to remember to cook a batch of Rodney Scott’s BBQ Collard Greens Recipe.

Rodney Scott's BBQ Collard Greens

Rodney Scott’s BBQ Collard Greens Recipe

Yield: 15 Servings
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Collard greens are a common side in South Carolina barbecue joints. Rodney Scott's BBQ serves among the best I've tried. Enjoy.

Ingredients

  • 1/2 cup lard
  • 8 ounces yellow onion, diced
  • 2 teaspoons garlic, minced
  • 2 pounds collard greens, washed well and stemmed, leaves cut into 1- to 2-inch squares
  • 10 ounces smoked pulled pork, or cooked ham cut into 1/2-inch pieces
  • 4 teaspoons kosher salt
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Rodney's BBQ sauce, or your favorite vinegar-based barbecue sauce

Instructions

  1. Heat the lard in a large, heavy-bottomed pot over medium heat. 
  2. Add the onions and garlic; saute until translucent, 5 to 7 minutes.
  3. Add the collard greens, pulled pork, and 4 cups water. 
  4. Cover and simmer until the greens are completely tender, about 45 minutes.
  5. Stir in the salt, cider vinegar, and BBQ sauce.
Nutrition Information:
Yield: 15 Serving Size: 1 cup
Amount Per Serving: Calories: 139Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 822mgCarbohydrates: 10gFiber: 3gSugar: 5gProtein: 6g

Want More Authentic SC BBQ Recipes?

Check out our SC BBQ Cookbook. Complete with over 150 pages of recipes from generations-old family cookbooks and today's top pitmasters.


Check out these other authentic SCBBQ sides recipes we’ve published on destination-bbq:

Melvin’s Legendary Collard Greens Recipe

Swig & Swine’s Pork Rinds with Tabasco Honey and Blue Cheese recipe

And we’ve published the following sides recipes in the SCBBQ Recipes: Going Whole Hog cookbook  (read more about that here):

Sides

  • Rodney Scott’s Collard Greens Recipe
  • Rodney Scott’s Banana Puddin’ Family Recipe
  • Melvin’s Legendary Collard Greens Recipe
  • Fried Corn, Shuler’s BBQ-Style
  • Swig and Swine’s Pork Rinds with Tabasco, Honey, & Blue Cheese Recipe
  • Swig & Swine’s Pimento Cheese Recipe
  • Swig & Swine’s Quick And Easy Creamy Coleslaw Recipe
  • Swig and Swine’s Beans with Brisket Recipe
  • Home Team BBQ’s Mac and Cheese Recipe
  • Home Team BBQ’s Collards Recipe
  • Jimmy Hagood’s Cast-Iron Skillet Corn Bread With Cane Syrup Recipe
  • Jimmy Hagood’s Lowcountry Brunswick Stew Recipe
  • John Lewis’s Hatch Green Chile Corn Pudding Recipe
  • Lewis Barbecue-Style Cole Slaw Recipe
  • John Lewis’s Buttermilk Potato Salad Recipe
  • John Lewis’s Hatch Chile-Cheese Biscuits Recipe
  • Price’s Bar-B-Que’s Macaroni and Cheese Recipe
  • Price’s Bar-B-Que’s Broccoli Cornbread Muffins Recipe
  • Joe Dabney’s Palmetto-Style Hush Puppies
  • Bessinger’s Copycat Onion Ring Recipe

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Melvin's Legendary Collard Greens Recipe
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