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Ingredients
US|METRIC
4 SERVINGS
- 10 English cut beef short ribs (6 to 8 ounces each)
- kosher salt
- freshly ground pepper
- 1 Tbsp. extra-virgin olive oil
- 1 sweet onion (medium, cut into 1-inch pieces)
- 1 large carrot (cut into 1-inch pieces)
- 1 celery rib (cut into 1/2-inch pieces)
- 1 cup dry red wine
- 2 bay leaves
- 1 thyme sprig
- 3 cups beef stock (or low-sodium broth)
- 2 Tbsp. extra-virgin olive oil
- 1/4 lb. thick cut bacon (cut crosswise 1/4-inch thick)
- 1 onion (medium, minced)
- 1 1/2 lb. collard greens (stems finely chopped and leaves coarsely chopped)
- 1 cup chicken stock (or low-sodium broth)
- 1 cup water
- 2 Tbsp. sherry vinegar
- 1 Tbsp. pure maple syrup
- 1/2 tsp. crushed red pepper
- 2 Tbsp. miso paste (yellow)
- kosher salt
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