Collards au Vin

Name: Collards au Vin
Ingredients: 2 cups dry white wine (at least); 1 cup onions, chopped; Pickled shoulder or salt meat; Pickled shoulder or salt meat; Water, enough to cover collards about 1 to 2 inches; Water, enough to cover collards about 1 to 2 inches; Water, enough to cover collards about 1 to 2 inches; Salt, Louisiana hot sauce or a fresh hot pepper; Salt, Louisiana hot sauce or a fresh hot pepper; Salt, Louisiana hot sauce or a fresh hot pepper

Preparation info

Difficulty
Easy

Appears in

The Justin Wilson Gourmet and Gourmand Cookbook

By Justin Wilson

Published 1984

About

Ingredients

2 cups dry white wine (at least)
Lots of cut up collards (they cook down)
1 cup onions, chopped

Side dish
Gluten-free

Method

Brown meat in pot. Add other ingredients and bring to a boil. Then reduce fire and simmer for about 1 hour. Stir occasionally.