(Shared recipe submitted by Pat Kersteter.)
Serves 8 to 10
Pat writes: "This is the way I fixed my collards at Christmas time and they were delicious."
- 7 pounds fresh collards
- 1 medium onion, quartered
- 1 cup water
- 1 cup Chablis or other dry white wine
- 1 tablespoon granulated sugar
- 1 tablespoon bacon drippings
- 1 small sweet red pepper, diced
Remove stems from greens. Wash leaves thoroughly and cut into 1-inch wide strips; set aside. Position knife blade in food processor bowl; add onion and process until smooth. Combine onion and next 4 ingredients in a large Dutch oven; bring to a boil. Add greens and red pepper. Cover and cook over medium heat 45 minutes to 1 hour, or until greens are tender, adding additional water if necessary.
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