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  • ¼ cup extra-virgin olive oil
  • 2 Spanish onions, peeled and diced
  • 8 cloves garlic, peeled and thinly sliced
  • ¼ cup tomato paste
  • 1 teaspoon hot smoked paprika (pimentón)
  • Kosher salt and freshly ground black pepper, to taste
  • 3 cups turkey or chicken stock, ideally homemade or low-sodium
  • 1 tablespoon red wine vinegar, plus more to taste
  • 4 (3/4-pound) bunches washed kale (any kind), thick stems discarded or cut into thin strips, leaves cut into thick strips (about 16 packed cups total)
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