Brazilian Feijoada

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2 pounds dried black turtle beans, picked through and rinsed

1 pound salt cured beef, such as carne seca or corned beef

2 tablespoons extra-virgin olive oil

1/2 pound salt pork, cut into 1-inch cubes

1 medium white onion, chopped

4 garlic cloves, minced

1 serrano pepper, halved

2 bay leaves

1 pound smoked ham hocks

1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces

1 pound pork ribs, separated into individual ribs

1 pound beef stew meat, top round or chuck, cut into 2-inch cubes

Hot sauce

2 oranges, peeled and cut in segments

Collard Greens, recipe follows

Cooked white rice, for serving

2 bunches collard or kale greens, about 2 pounds

3 tablespoons extra-virgin olive oil

4 garlic cloves

1 cup chicken broth

Kosher salt and freshly ground black pepper

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