Collard Greens With Fennel And Orange Butter

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1 1/2 sticks (6 ounces) unsalted butter

4 medium fennel bulbs—halved, cored and sliced lengthwise 1/4 inch thick

2 teaspoons finely grated orange zest

4 cups fresh orange juice

7 pounds collard greens, large stems discarded, leaves cut into 2-inch pieces

Salt and freshly ground pepper

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