Braised Collard Greens

Ingredients

• 2 lbs fresh tender young collard greens, destemmed
• 1/2 lb prosciutto (hock or pieces)
• 1/2 cup white vinegar
• 1/2 teaspoon red pepper flakes
• 1/4 cup maple syrup
• 2 tablespoons veal stock or rich chicken broth
• 1 teaspoon sherry wine vinegar (a dash)
• 1 teaspoon roast garlic puree
• 1 tablespoon heavy cream (A touch of)

Directions

1. 1

   In large hot stock pot sear prosciutto hock or country ham scraps.

2. 2

   Add vinegar, maple syrup, red pepper flakes, salt and 1 quart water.

3. 3

   Bring to a boil.

4. 4

   Simmer for approximately 1 hour.

5. 5

   Adjust seasonings.

6. 6

   Blanch collard greens in this mixture for about 10 - 15 minutes.

7. 7

   The greens should be soft & tender in texture but still green.

8. 8

   Remove from stock and let cool, reserve pork stock.

9. 9

   To serve heat 1 cup pork stock, veal stock, sherry vinegar, 1 teaspoon maple syrup, 1 teaspoon roast garlic puree and salt & pepper to taste.

10. 10

    Add optional heavy cream if desired.

11. 11

    Reduce by half.

12. 12

    Add cooked collard greens.

13. 13

    Serve warm.