Uptown Collards

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

Yield: Makes 8 to 10 servings
Recipe from Southern Living

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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


  1. Remove and discard stems from greens. Wash leaves thoroughly, and cut into 1-inch-wide strips; set aside.
  2. Pulse onion in a food processor 3 or 4 times or until minced.
  3. 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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