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