• July 10, 2012

Uptown Collards

Put a unique spin on a classic Southern dish.


David Upton, PER, Oak Island Elks Lodge #2769

Uptown Collards

  • 7 pounds fresh collards
  • 1 medium onion quartered
  • 1 cup water
  • 1 cup Chablis or other dry white wine
  • 1 tablespoon sugar
  • 2 tablespoons bacon drippings
  • 1 small sweet red pepper, diced

Remove stems from greens. Wash thoroughly and cut into 1 inch strips; set aside.

Position knife blade in food processor bowl; add onion and process until smooth. Combine onion, water, Chablis, sugar, and bacon drippings in large Dutch oven; bring to a boil. Add greens and red pepper.

Cover and cook over low to medium heat for 45-60 minutes, or until greens are tender. Stir occasionally. Add water if necessary.

Recipe submitted by David Gupton, PER, Oak Island Elks Lodge #2769.

This recipe first appeared in North Carolina Elks: Our Favorite Recipes, Volume II, which was featured in the July 2012 issue of Our State. This cookbook was provided to Our State magazine as part of a call for community cookbooks. Please note, this recipe has not been tested by Our State.

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