Uptown Collards

Southern Living
Adding wine to collards might seem like heresy to purists, but it lends a subtle, slightly sweet depth of flavor.
Makes 8 to 10 servings


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7 pounds fresh collard greens*
1 medium onion, quartered
1 cup dry white wine
1 tablespoon sugar
1 tablespoon bacon drippings
1 red bell pepper, diced


Total: 1 Hour, 10 Minutes

1. Remove and discard stems from greens. Wash leaves thoroughly, and cut into 1-inch-wide strips.

2. Pulse onion in a food processor 3 to 4 times or until minced.

3. Bring onion, next 3 ingredients, and 1 cup water to a boil in a Dutch oven. Add greens and bell pepper; cook, covered, over medium heat 45 minutes to 1 hour or until greens are tender.

*2 (1-lb.) packages fresh collard greens may be substituted.

Created date

November 2010