1 bunch collard greens, center ribs removed and leaves torn into large pieces
1 (15-ounce) can pinto beans
1 (14-ounce) can low-sodium beef broth
1/2 cup frozen chopped onions
1/2 teaspoon red pepper flakes
2 teaspoons red wine vinegar
1/4 cup real bacon pieces
In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes.
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