Braised Greens With Bacon And Pickled Peppers

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1/4 cup extra-virgin olive oil

4 thick slices of bacon, (4 ounces) finely chopped

1 large onion, thinly sliced

2 garlic cloves, minced

2 pounds sturdy greens, such as chard, kale, mustard greens or collards—stems and inner ribs removed, leaves coarsely chopped, washed and dried

Salt and freshly ground pepper

1/2 cup drained sliced pickled sweet or hot peppers, such as Peppadews

3/4 cup water

2 tablespoons white wine vinegar

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