UPTOWN COLLARDS

(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."

INGREDIENTS

7 pounds fresh collards

1 medium onion, quartered

1 cup water

1 cup Chablis or other dry white wine

1 tablespoon 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.

Other recipes submitted by Pat:

Pat's Turkey and Wild Rice Concoction

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