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Hot Wilted Greens

1 thick slice of smoky bacon

½ T olive oil

1 large clove garlic, minced

1 medium sweet red onion

3 T chicken stock

2 T balsamic vinegar

1 quarts of mixed leafy greens

¼ cup toasted pecans

In a large, deep skillet or wok over medium heat, cook bacon until crispy. Remove and drain on paper towels. Crumble and reserve. Add olive oil to bacon drippings in skillet, heat and add garlic and onions. Sauté for 3-4 minutes, until onions and garlic are softened. Stir in chicken stock and vinegar. Add greens and mix. Stir-fry for 2-3 minutes, until leaves are coated. Cover and cook several minutes more, until leaves are wilted and cooked tender-crisp. Top with bacon and chopped pecans. Serve hot. Serves 4

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