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Brazilian Collards

1/2 lb. peppered bacon, diced

1 onion, chopped

2 lbs. collard greens - rinsed, stemmed, and torn into 3x6 inch pieces

1 cup chicken stock

1 teaspoon cayenne pepper

2 tablespoons red wine vinegar

 

Place bacon in a large heavy-bottomed pot over medium-high heat. Cook until browned and most of the grease has been released. Stir in onion and cook until tender and glistening, about 4 minutes. Place collards into the pot and stir to coat with the bacon drippings. Pour in the chicken stock. Season with cayenne pepper. Reduce heat to low and cook for 1 hour and 15 minutes. Stir red wine vinegar into the pot.  Continue cooking 15 minutes, until liquid is reduced by about 1/2.

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