Wine, Soul Food & Wine-Simmered Collard Greens

Have you ever considered wine and soul food?  The two surprisingly can be quite complimentary.  By expanding the imagination, you could be substituting a glass of sweet tea for wine.  Check out a few suggestions for the next time you are preparing a soul food (or southern cuisine) meal.

  

• Pair Viogner wine with fried chicken.  This white wine has a rich full bodied taste and can be a satisfying compliment with the "gospel bird."

• At the next cookout, consider a Rosé pairing with your potato salad.  This red wine has a combination fruity, acidity and refreshing taste. Zinfadel (red, dark fruit) is also an excellent compliment with the traditional soul food side dish.

Wine Simmered Collard Greens

Spice up those greens, by simmering them in a white wine such as gewürztraminer .
 
4 tbsp. canola oil
1⁄4 lb. slab bacon, cubed
6 cloves garlic, smashed
1 yellow onion, quartered
1 1⁄2 lbs. collard greens (about 40 leaves),
stemmed and roughly chopped
2 cups white wine, such as gewürztraminer
4 cups chicken broth
Kosher salt and freshly ground black pepper,
to taste
1 tbsp. apple cider vinegar
1 tsp. sugar

1. Heat 2 tbsp. oil in an 8-qt. stockpot over medium-high heat. Add bacon; cook, stirring occasionally, until bacon is browned and crisp, about 12 minutes. Transfer bacon to a bowl with a slotted spoon.


 2. Add garlic and onions to pot; cook until onions are golden, 8–10 minutes. Using the slotted spoon, transfer the garlic and onions to the bowl with the bacon.


 3. Add the remaining oil and greens to pot; cook until greens are slightly wilted, about 5 minutes. Add the wine and bring to a boil; cook until liquid is reduced by half, about 10 minutes. Add broth, 4 cups water, and reserved bacon, onions, and garlic; season lightly with salt and pepper. Boil; reduce heat to medium low and simmer, stirring occasionally, until the collards are tender, about 2 hours. Stir in vinegar and sugar and season with salt and pepper.

SERVES 6 (recipe from saveur.com)