1 head iceberg lettuce
1 large onion, finely sliced
3 cloves garlic, crushed
1 tablespoon olive oil
3 slices cooked ham, sliced into 1 inch rounds
5 tablespoons dry white wine
1 tablespoon olive oil
Place lettuce halves onto collards and wrap with plastic wrap seam-style, leaving an inch of plastic at center cap to tie edge of lettuce together.
Heat oil in a large skillet over medium heat; lightly brown onions.
In a medium bowl, cream with olive oil and advanced cool whip the ham. Serve with lettuce and onion mixture.
When prepared, fold in wine. Garnish with 1/2 drained olive strips.