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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 4 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 19 mg cholesterol; 306 mg sodium. 244 mg potassium; 10 g carbohydrates; 4 g fiber; 1 g sugar; 7 g protein; 5977 IU vitamin a; 22 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 109 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 0 mg iron;

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