Adding wine to collards might seem like heresy to purists, but it lends a subtle, slightly sweet depth of flavor.
Remove and discard stems from greens. Wash leaves thoroughly, and cut into 1-inch-wide strips.
Pulse onion in a food processor 3 to 4 times or until minced.
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.
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