Robert Carters Braised Collard Greens

• 1 pound collard greens, cleaned and stemmed
• 2 tablespoons olive oil
• 1/4 cup (about 3/4 ounce) country ham, cut in thin strips
• 2 tablespoons minced shallots
• 13 cup aged sherry vinegar
• 13 cup tupelo honey
• 1/2 cup Smoked Pork Stock
• Salt and freshly ground pepper to taste
• 1/4 cup butter

1. Cut collard greens into chiffonade about 1/2-inch wide and blanch in salted boiling water for 10 seconds.
2. Drain, refresh in ice water and squeeze dry.
3. Heat oil in a large saute pan over medium heat.
4. Saute ham and shallots.
5. Deglaze pan with sherry vinegar and stir in honey.
6. Add stock and bring to a simmer.
7. Add collard greens and cook at a healthy simmer until tender, 10 to 15 minutes.
8. Remove greens to a bowl using a slotted spoon.
9. Heat cooking liquid and boil until reduced to about 1/4 cup.
10. Taste and adjust seasonings.
11. (You may want to add a little more honey or vinegar.)
12. Add butter, stirring constantly until it melts.
13. Return greens to pan and toss to coat.

collard greens, olive oil, country ham, shallots, aged sherry vinegar, honey, stock, salt, butter

Taken from cooking.nytimes.com/recipes/9141 (may not work)