Braised Collard Greens

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large hot stock pot sear prosciutto hock or country ham scraps.
  • Add vinegar, maple syrup, red pepper flakes, salt and 1 quart water.
  • Bring to a boil.
  • Simmer for approximately 1 hour.
  • Adjust seasonings.
  • Blanch collard greens in this mixture for about 10 - 15 minutes.
  • The greens should be soft & tender in texture but still green.
  • Remove from stock and let cool, reserve pork stock.
  • 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.
  • Add optional heavy cream if desired.
  • Reduce by half.
  • Add cooked collard greens.
  • Serve warm.
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