Braised Greens

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8 ounces slab bacon, cut into lardons

3 tablespoons duck fat or lard

2 cloves garlic, sliced

2 shallots, sliced

2 fresno chiles, seeded and sliced

1 pound hardy greens, such as Swiss chard, collards, rapini, or beet greens, stems trimmed

1/4 cup sherry vinegar

Salt and freshly ground pepper

1/4 cup honey