Prepare the ingredients: While the pork sears, wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Large dice the potato. Peel and small dice the carrot. Remove and discard the collard green stems; roughly chop the leaves.

Cook & mash the potato: While the pork roasts, add the potato to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Drain thoroughly and return to the pot. Off the heat, add the butter; using a fork, mash the mixture to your desired consistency. Season with salt and pepper to taste. Set aside in a warm place.

Stew the collard greens: Once the potato has cooked for about 5 minutes, heat the pan of reserved fond on medium-high until hot. (If the pan seems dry, add 1 teaspoon of olive oil.) Add the carrot; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the collard greens, demi-glace, vinegar, molasses and 1/4 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the collard greens have wilted and the liquid is slightly reduced in volume. Remove from heat and season with salt and pepper to taste. Set aside in a warm place.

Finish & plate your dish: Find the lines of muscle (or grain) of the rested pork; thinly slice crosswise against the grain. Divide the mashed potato, stewed collard greens and sliced pork between 2 dishes. Top with any remaining sauce from the pan of collard greens. Enjoy!