Loaded with red pepper flakes and simmered in a dark, savory ham stock.
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In a large heavy-bottomed pot or Dutch oven, add the chicken broth, smoked ham hocks, diced onion, and minced garlic.
Bring the liquid to a boil, then reduce heat to low and simmer for 45 minutes to create a rich, savory ham stock.
Stir in the red pepper flakes, apple cider vinegar, brown sugar, Worcestershire sauce, and Cajun seasoning.
Add the chopped collard greens to the pot in batches, stirring until they wilt down enough to fit.
Cover the pot and simmer on low heat for 1.5 to 2 hours, or until the greens are very tender.
Remove the ham hocks from the pot, shred the meat from the bones, and return the meat to the greens.
Taste the 'pot likker' (the liquid) and adjust salt or red pepper flakes if you want more Bayou heat.
Serve hot in bowls with plenty of the spicy broth and a side of cornbread.
