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Adjust an oven rack to lower-middle position and heat the oven to 350 degrees F (180 degrees C).
Bacon (4 slices)
in a large Dutch oven over medium-high heat for about 2 minutes until the fat starts to render.
Sweet Onion (1)
and a pinch of
Kosher Salt (to taste)
. Cook until the onions are softened, about 5-7 minutes. Add
Garlic (3 cloves)
and stir for 30 seconds.
Chicken Bone Broth (6 cups)
and bring to a simmer. Add the
Collard Greens (2 bunches)
, a handful at a time, until wilted.
Cover and place the pot in the oven. Cook for 45 minutes or until the greens are tender.
Remove from oven. Season with more salt and
Freshly Ground Black Pepper (to taste)
. Serve with hot sauce.
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