Cider-Braised Collards With Ham

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1/4 cup extra-virgin olive oil

2 medium onions, finely chopped

3 large garlic cloves, minced

1 1/2 tablespoons pure chile powder

1/2 teaspoon cayenne pepper

1 tablespoon light brown sugar

Two 1-pound meaty ham hocks

3 cups chicken stock or low-sodium broth

One 750-ml bottle sparkling apple cider

2 bay leaves

Salt and freshly ground pepper

6 pounds collard greens, stems and tough inner ribs discarded, leaves cut crosswise into 1-inch ribbons

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