It turned out just about perfect although we could have formed it a bit taller and less round. The rest is pretty simple, I won’t go into how we braised the collards (Garlic, Beer, and Apple Cider Vinegar, Benton’s Bacon Grease), just use your favorite method. It would be great with added onions or your favorite cheese as well. Hindsight, we would have used a ribeye with a little more fat, and cooked it more medium than well-done. But it turned out to be great with an enjoyable evening with friends accompanied by wine and home fries.