May 2, 2010
Fried Collard Greens with Smoked Apple Bacon
2 bunches collard greens, cut in bite sized
1 red onion, sliced thinly
4 ozs bacon, sliced thinly
half cup dry white wine
3 Tbsp. olive oil
salt and pepper to taste
1. In a large frying pan, heat oil and add in bacon to brown for about 5 minutes. Add onions and fry until the onions is beginning to soften and absorbed most of the bacon oil.
2. Add in the wine and simmer for about 3-4 minutes to reduce the liquid. Add in greens and seasonings. Cover and simmer over low heat for about 15-20 minutes until greens are tender. Serve hot with rice.