[[{“value”:”Ham and collard greens are a timeless comfort-food combination, bringing together smoky, savory meat and tender greens with a slightly bitter edge. Slow-cooked with seasonings and often a bit of pork, collard greens develop a rich, flavorful broth that pairs beautifully with salty ham. The dish is especially appealing to diners who enjoy hearty Southern cooking and familiar, homestyle sides. But you don’t have to cook it yourself to enjoy a good plate. Celebrity pitmaster Ty Sherrell, who is also the founder of TX Brew & Barbecue and co-host of Boos, Brews & BBQ, shares the top three chains for this tasty dish.
4 Rivers Smokehouse
At a barbecue restaurant, the sides should be just as thoughtfully prepared as the meat, and 4 Rivers Smokehouse brings a Southern touch to its menu with collard greens that balance smoky, savory flavors with a tangy finish. “They simmer their collards with smoked ham and vinegar, which is a combination I look for in Southern greens,” Sherrell explains. “The ham brings savory depth and smoke, while the vinegar adds brightness. That balance makes these a natural side for a rich barbecue plate.”
Yardbird
Yardbird puts its own spin on Southern comfort food, adding layers of flavor to a familiar side dish. Its collard greens bring together smoky, spicy, and sweet elements for a combination that goes beyond the traditional preparation. “Yardbird’s Dallas menu pairs collards with smoked ham hocks, grilled jalapeños, and sweet onion,” says Sherrell. “What appeals to me is how each ingredient has a job: the hocks bring smoky richness, the jalapeños add heat, and the onion adds sweetness. It gives a traditional side a little extra personality.”
Champs Chicken
Collard greens are a staple of Southern cooking, and sometimes the appeal lies in sticking to a familiar recipe. Champs Chicken keeps things classic with a preparation that complements its fried chicken menu. “Champs describes its Southern-style collards as seasoned with ham and vinegar,” explains Sherrell. “That’s a solid foundation: savory pork, earthy greens, and enough tang to brighten the plate. It’s a combination that makes sense alongside fried chicken, especially when you want a side with some character. Availability varies by location.”
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