Features a cider vinegar and molasses kick to balance the salty ham.
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In a large heavy-bottomed pot or Dutch oven, combine the chicken broth, smoked ham hock, diced onion, and minced garlic.
Bring the liquid to a boil, then reduce heat to low and simmer for 30 minutes to infuse the broth with the ham flavor.
Stir in the apple cider vinegar, molasses, brown sugar, smoked paprika, and red pepper flakes until well incorporated.
Add the chopped collard greens to the pot in batches, stirring until they wilt down to make room for more.
Cover the pot with a tight-fitting lid and simmer on low heat for 60 to 90 minutes, or until the greens are very tender.
Remove the ham hock from the pot, shred the meat from the bone, and stir the meat back into the greens.
Taste the liquid and add salt and black pepper as needed, though the ham hock often provides enough salt.
Serve the greens warm with a drizzle of the 'pot likker' cooking liquid over the top.
