The Smoking Pot

Collards and Bacon

Collards are known as a Southern staple in the United States, but the leafy green veggie has fans around the globe. Kiwis call it “dalmatian cabbage” in New Zealand, Brazilians serve it with their classic feijoada pork-and-bean stew and East Africans love it with maize-flour cakes. Collards are even a major staple in the Kashmir Valley near the possible birthplace of another popular green, and the two fittingly overlap in modern-day verbiage as music artists like Schoolboy Q and Kendrick Lamar talk about the smokable veggie in the song “Collard Greens.”

Collard greens have healthy edible leaves that people have enjoyed for more than 2,000 years, while ancient civilizations enjoyed cannabis for health and pleasure for many thousands of years before that. No doubt about it, both types of green are doggone tasty, and it only seems right to provide a recipe that combines the two. For some real-deal edible vegetation, enjoy cannabis-infused collards and bacon!



Cutting Board
Saute Pan


Collard Greens 1 Bunch
Cannabis Butter 2 Tbsp
Onion 1 Whole
Garlic 1 Clove
Bacon 2 Strips
Cider Vinegar 1/4 Cup
Hot Pepper Flakes 1 Tsp


Cut the greens into very thin 1/4-inch strips and rinse well. Next, chop the bacon, garlic and onions. Add the cannabis butter to your pan, turn on the heat and begin to render the bacon. Add the chopped garlic and onions to the butter-bacon mix and saute until they appear clear. You can now add the greens and saute till they change color, which will happen fast so keep your eye on them. Add the chili flakes for flavor, and take it off the heat. If you like your greens more well done, cut them in one-inch thick strips and cook them for 35 minutes. Now call mom and say, “Guess what? I’m eating my vegetables!”

Music provided by Goombay Life

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