Classic low-and-slow greens with a rich, smoky pot liquor and tender ham hock.
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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 over medium-high heat, then reduce to a simmer and cover for 45 minutes to flavor the base.
Remove the stems from the collard greens and tear or chop the leaves into 2-inch pieces.
Gradually add the greens to the pot, pressing them down into the liquid as they wilt.
Stir in the apple cider vinegar, sugar, red pepper flakes, salt, and black pepper.
Cover the pot and simmer on low heat for 1.5 to 2 hours until the greens are very tender.
Remove the ham hock, shred the meat from the bone, and return the meat to the pot.
Taste the pot liquor (the cooking liquid) and adjust seasoning with extra salt or vinegar before serving.
