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Saute pork, onion, and carrot in hot oil in a Dutch oven over medium heat 4 to 5 minutes or until tender; add garlic, and cook 1 minute. Add wine; cook, stirring occasionally, 2 minutes or until wine is reduced by half. Stir in ham soup base, broth, water, and red pepper. Bring to a boil. Gradually stir in collards; reduce heat, and simmer 45 minutes or until collards are tender. Serve with Cornbread Croutons.
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Organize pot lids vertically — saves cabinet space
Dumpling kit — multiple sizes, press, mold, dough cutter
Electric countertop composter — food scraps to dirt overnight
Hang pots and pans from ceiling — free cabinet space, easy access
Class K kitchen fire extinguisher — grease and oil fire safety