Total Time
1 Hour 10 Mins
Yield
Makes 8 to 10 servings

Adding wine to collards might seem like heresy to purists, but it lends a subtle, slightly sweet depth of flavor.

How to Make It

Step 1

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

Step 2

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

Step 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.

Step 4

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

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