A meaty combination of smoked ham hocks and spicy sliced andouille sausage.
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In a large heavy-bottomed pot or Dutch oven, sear the sliced andouille sausage over medium-high heat until browned, then remove and set aside.
Add the diced onions to the rendered sausage fat and sauté until translucent, about 5 minutes.
Stir in the minced garlic and Creole seasoning, cooking for 1 minute until fragrant.
Pour in the chicken stock and add the smoked ham hocks; bring the liquid to a boil, then reduce heat and simmer for 45 minutes to soften the hocks.
Add the chopped collard greens in batches, stirring until they wilt down into the liquid.
Stir in the apple cider vinegar, brown sugar, and red pepper flakes, then return the browned andouille to the pot.
Cover and simmer on low for 1.5 to 2 hours, or until the greens are very tender and the ham hock meat is falling off the bone.
Remove the hocks, shred the meat back into the pot, discard the bones, and adjust seasoning with salt and pepper before serving.
