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Braised Collard Greens and Bacon-Pepper Pinto Beans
Ingredients
  • 2 tablespoons canola oil
  • 11 garlic cloves, divided
  • 3 cups vertically sliced yellow onion (from 1 large onion)
  • 2 ½ cups unsalted chicken stock, divided (such as Swanson)
  • 1 ½ teaspoons sugar
  • 1 ¾ teaspoons kosher salt, divided
  • 4 bunches collard greens (about 11 oz. each), stemmed and chopped
  • 3 tablespoons apple cider vinegar
  • 2 bacon slices, chopped
  • 1 cup chopped red bell pepper (from 1 medium)
  • ½ cup chopped yellow onion (from ½ onion)
  • 1 teaspoon ground cumin
  • 2 (15-oz.) cans unsalted pinto beans, rinsed and drained
  • ¼ teaspoon black pepper
  • ¼ cup chopped green onions
  • Hot sauce (optional)
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