"Stewing the collard greens a few hours ahead of time allows their flavor to deepen...."
INGREDIENTS
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2 bunches collard greens, stemmed
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2 teaspoons vegetable oil
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1/2 red onion, sliced
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3 slices bacon, cut crosswise into 1/4-inch strips
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2 tablespoons cider vinegar
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1 cup homemade or low-sodium store-bought chicken stock