Braised Collard Greens - cooking recipe

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

Preparation

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.