Adding wine to collards might seem like heresy to purists, but it lends a subtle, slightly sweet depth of flavor.

John Alex Floyd, Jr., Trussville, Alabama
Recipe by Southern Living December 2010

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Recipe Summary

total:
1 hr 10 mins
Yield:
Makes 8 to 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard stems from greens. Wash leaves thoroughly, and cut into 1-inch-wide strips.

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  • 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.