Two of our favorite barbeque side dishes are collard greens and coleslaw. In this recipe we highlight the coleslaw of the Carolinas: vinegary, mustardy, sweet coleslaw. You won’t find any mayonnaise here. We like to pair the cold, sweet, and tangy coleslaw with warm, savory, and smoky collard greens. The recipe for the collards is based on cooking methods utilized by enslaved Africans living in the southern United States. Traditional recipes call for a ham hock to be stewed with the greens, but we have called for bacon which is more widely available. If you have difficulty cutting the bacon, freeze it for 5 minutes to firm it up. 

Collards and Coleslaw

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 6-8
  • Difficulty: 2 hours and 35 minutes
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For the collards:

  • 1 onion, finely chopped
  • 1 piece bacon, finely chopped
  • 1 clove garlic, minced
  • 1 bunch collard greens, stemmed and thinly sliced
  • 1 cup chicken broth

For the coleslaw

  • ½ small head cabbage
  • 1 tsp celery seeds
  • ½ cup cider vinegar
  • ⅓ cup sugar
  • 2 tbsp vegetable oil
  • 1 tbsp Dijon mustard
  • 1 ½  tsp dry mustard powder
  • 2 tsp kosher salt


1) Sauté the onion, bacon, and garlic in a small skillet over medium heat until bacon is rendered and onion is soft, about 6 minutes. Transfer onion mixture to a Suvie pan with the chicken broth, collards, and 1 tsp salt. 

2) Insert pan into your Suvie, input settings, and cook now or schedule. 

Suvie Cook Settings

Bottom Zone: Slow Cook High for 2 hours

3) While the collards cook, prepare the coleslaw. In a large bowl, whisk together celery seeds, vinegar, sugar, vegetable oil, Dijon, dry mustard, and kosher salt until the sugar has dissolved. Add the cabbage, tossing to coat. Place coleslaw in the refrigerator until ready to serve.

4) Once the collards have finished cooking, remove pan from your Suvie and season to taste with salt and pepper.

5) Remove coleslaw and season to taste with salt and pepper, adding additional vinegar or sugar as needed.


Nutritional Information per serving (6 servings per recipe): Calories 145, Total Fat 6g, Total Carbohydrates 20g, Total Sodium 885mg, Total Protein 3g

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