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Uptown Collards

Total time 1 hr, 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.


  • 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

How to Make It

  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.

  4. *2 (1-lb.) packages fresh collard greens may be substituted.