accepted suggestions

Co-authored-by: Steven Hall <Hallzy.18@gmail.com>

src/collard-greens-with-smoked-duck-and-parnips.md

@@ -20,7 +20,7 @@ This dish was a pandemic leftover invention loosely inspired by Ethiopian gomen.
 
 ## Directions
 
-1. In a large dutch oven or and big pot with a lid, on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
+1. In a large dutch oven (or a big pot with a lid) on low heat, add the chopped duck breast and olive oil and/or butter to the pot for a couple of minutes. Then add the spices, and cook for a minute or two before adding the sliced onion. Let cook for 5 minutes and then add the parsnip and sweat.
 2. Add the ribboned cabbage and collard greens, a few twists of freshly ground pepper, and two tablespoons of water to the pot and cover. Cook until the greens are wilted and tender to the bite. 
 
 ## Contribution