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The world of fermentation.
These silky, long-cooked collard greens are fortified by a base of shallots and tomato paste and brightened by the addition of fresh ginger. The result is rich yet light, bringing the collards’ vegetal flavor to the forefront. Serve as a side dish or as the main attraction, with cornbread alongside to soak up the braising liquid.
tablespoons extra-virgin olive oil
medium shallots OR 1 small red onion, halved and thinly sliced
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