Put a unique spin on a classic Southern dish.
- 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.