Braised Collard Greens

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.