Braised Collard Greens

Instructions

1. Prepare the collard greens
   Wash the collard greens thoroughly in cold water to remove any grit or sand. Remove the tough center stems and tear or cut the leaves into 1-2 inch pieces. Drain well.
2. Start the flavor base
   In a large pot or Dutch oven, heat the olive oil or bacon fat over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant.
3. Add the meat and liquid
   Add the ham hock or smoked turkey wings to the pot. Pour in the chicken broth, apple cider vinegar, and brown sugar. Bring the liquid to a simmer.
4. Cook the greens
   Add the chopped collard greens to the pot, pushing them down into the liquid. They will initially overflow the pot but will quickly wilt down. Cover the pot and reduce heat to low. Simmer for 1 hour to 1 hour and 30 minutes, stirring occasionally, until the greens are very tender.
5. Season and finish
   Remove the ham hock or turkey wings from the pot. When cool enough to handle, remove any meat from the bones, chop it up and return it to the pot. Season the greens with salt and pepper to taste. If desired, increase the heat to medium and cook uncovered for 10 minutes to reduce some of the liquid (pot likker).
6. Serve
   Serve the collard greens warm with some of the flavorful cooking liquid. Offer hot sauce on the side for those who prefer extra heat.