Braised Collard Greens

• 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 2 tablespoons rich chicken broth
• 1 teaspoon sherry wine vinegar (a dash)
• 1 teaspoon roast garlic puree
• 1 tablespoon heavy cream (A touch of)

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

fresh tender young collard greens, hock, white vinegar, red pepper, maple syrup, veal stock, sherry wine vinegar, garlic puree, heavy cream

Taken from www.food.com/recipe/braised-collard-greens-289229 (may not work)