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

Remove stems from greens. Wash leaves thoroughly and cut into 1-inch wide strips; set aside. Position knife blade in food processor bowl; add onion and process until smooth. Combine onion and next 4 ingredients in a large Dutch oven; bring to a boil. Add greens and red pepper. Cover and cook over medium heat 45 minutes to 1 hour, or until greens are tender, adding additional water if necessary.