Pork Belly With Buckwheat Spaetzle And Collards

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1 cup kosher salt

1/4 cup sugar

1 pound lean pork belly, skin discarded

2 tablespoons vegetable oil

1 quart low-sodium chicken broth

4 thyme sprigs

1 large shallot, coarsely chopped

1 medium carrot, coarsely chopped

1 medium celery rib, chopped

3/4 cup all-purpose flour

1/4 cup buckwheat flour

1/2 teaspoon freshly grated nutmeg

Salt and freshly ground pepper

2 large eggs

1/4 cup milk

1 tablespoon unsalted butter

1/2 tablespoon extra-virgin olive oil

1/4 cup extra-virgin olive oil

4 garlic cloves, halved

1 small onion, cut into 1/2-inch dice

1 tablespoon chopped thyme

1 cup low-sodium chicken broth

1 pound collard greens, center ribs discarded and leaves coarsely chopped

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