• Wash collard greens thoroughly in cold water; drain well. Remove stems and thick ribs; discard. Trim bruised leaves. Coarsely chop leaves to measure 6 cups; set aside.

  • In a large cast-iron or heavy skillet, cook bacon until crisp. Remove bacon from skillet; reserve 2 tablespoons fat and discard the remaining. Drain bacon slices on paper towels. Crumble or chop. Set aside.

  • In same skillet, cook onion in reserved bacon drippings until tender. Add collard greens. Pour wine over the greens. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Uncover and cook about 5 minutes more or until most of the wine has evaporated and greens are just tender. Transfer mixture to a serving bowl; sprinkle with reserved bacon. Serve immediately. Makes 4 servings.

Nutrition Facts

207 calories; 12 g total fat; 19 mg cholesterol; 306 mg sodium. 10 g carbohydrates; 7 g protein;