Uptown Collards

Southern Living
Southern Living Editor John Floyd recommends adding your favorite white wine to turnip and other tender greens.
Makes 8 to 10 servings


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7 pounds fresh collards
1 medium-size onion, quartered
1 cup water
1 cup dry white wine
1 tablespoon sugar
1 tablespoon bacon drippings
1 red bell pepper, diced


Prep: 30 Minutes
Cook: 1 Hours

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

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

Bring onion and next 4 ingredients 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.

Created date

February 2005