Rinse greens in several waters, to remove all grit and dirt. In large stew pot place 1 small chopped onion, garlic powder to taste, 1/2 cup White wine and two strips of chopped bacon. Place greens (approximately 4 bunches or a combination of collards, mustard, beet, kale or turnip can be used. Or only one type of the above, (depending on your preference.) Over seasonings with only the water left after the final rinse. Cook until tender, on medium heat, with lid slightly ajar. If greens are young and tender, they should cook in about 45 minutes to an hour.