Heavy on the aromatics with a double-smoked ham hock base.
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In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat.
Add the diced onion and sauté for 5-7 minutes until softened and starting to brown.
Stir in the minced garlic and red pepper flakes, cooking for just 1 minute until highly fragrant.
Pour in the chicken broth, apple cider vinegar, and brown sugar, then add the smoked ham hock to the liquid.
Bring the liquid to a boil, then reduce heat to low and simmer the hock for 30 minutes to develop the base broth.
Add the chopped greens in batches, stirring until they wilt down into the liquid.
Cover the pot and simmer on low for 1.5 to 2 hours until the greens are very tender and the ham hock meat is falling off the bone.
Remove the hock, shred the meat back into the pot, and season with salt and pepper before serving.
