Braised Collard Greens with White Wine

Slow-Cooked Greens with Chablis and Bacon Drippings

The sheer volume of fresh collards can seem daunting until heat and liquid work their magic. Braising these sturdy leaves in a mixture of dry white wine and bacon drippings creates a flavor profile that is both savory and slightly bright. This method moves away from heavy boiling, using the steam and aromatic broth to soften the greens while keeping their character intact. The addition of sweet red pepper adds a visual contrast to the deep green leaves.

Try it with our Stuffed Pork Tenderloin or our Pan-seared Veal.

Yields: 8 to 10 servings | Prep Time: 30 minutes | Cook Time: 1 hour | Temperature: Stovetop

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

Instructions

1. Prepare the Greens: Remove the tough stems from the collard greens. Wash the leaves thoroughly to remove any grit, then cut them into 1-inch wide strips. Set aside.
2. Process the Onion: Place the quartered onion in a food processor bowl positioned with the knife blade. Process until the onion is smooth.
3. Create the Broth: In a large Dutch oven, combine the processed onion, water, Chablis, sugar, and bacon drippings. Bring the mixture to a boil over medium heat.
4. Braise: Add the prepared greens and diced red pepper to the pot. Cover and cook over medium heat for 45 minutes to 1 hour, or until the greens are tender. Check occasionally and add additional water if the pot becomes too dry.

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Braised Collard Greens with White Wine

Fresh collard greens slow-braised in a savory broth of dry white wine, onion, and bacon drippings. A tender and flavorful rustic side dish.

Cooking Method: Braising Cuisine: American, Soul Food / Southern Courses: Side Dishes

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Prep Time 30 mins Cook Time 1 hr Total Time 1 hr 30 mins Servings: 10 Dietary:

D Dairy-Free G Gluten-Free K Keto-Friendly L Low Carb

Ingredients

Servings

• 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

Instructions

Prepare the Greens:

1. Remove the tough stems from the collard greens.
2. Wash the leaves thoroughly to remove any grit, then cut them into 1-inch wide strips.
3. Set aside.

Process the Onion:

1. Place the quartered onion in a food processor bowl positioned with the knife blade.
2. Process until the onion is smooth.

Create the Broth:

1. In a large Dutch oven, combine the processed onion, water, Chablis, sugar, and bacon drippings.
2. Bring the mixture to a boil over medium heat.

Braise:

1. Add the prepared greens and diced red pepper to the pot.
2. Cover and cook over medium heat for 45 minutes to 1 hour, or until the greens are tender.
3. Check occasionally and add additional water if the pot becomes too dry.

Keywords: braised collard greens, white wine greens, southern vegetable recipes, bacon drippings recipe, dutch oven sides, cottagecore cooking, farm to table, fresh collards, savory greens