Southern Living Editor John Floyd recommends adding your favorite white wine to turnip and other tender greens.
Southern Living JANUARY 2005
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.
Go to full version of