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Slow-cooked greens with smoked ham infuse tender collards or turnip greens with rich, savory flavor. This healthy, protein-enhanced family side is a soul food essential packed with vitamins and Southern tradition.
Rinse the collard greens thoroughly, remove tough stems, and chop into 2-inch pieces. Pat dry to remove excess moisture.
Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Stir in minced garlic and cook for 1 minute, being careful not to let it brown.
Add the smoked ham hock to the pot and cook for 2–3 minutes per side to release aroma and flavor; adjust heat as needed to avoid burning.
Pour in the chicken broth, then add collard greens in batches, stirring until slightly wilted before adding more. Bring the mixture to a simmer over medium-high heat.
Reduce heat to low, cover, and cook for 1.5–2 hours, stirring occasionally, until greens are tender. Monitor liquid level and add a bit more broth if needed to keep greens submerged.
Remove ham hock, shred any tender meat from the bone, and return meat to the greens. Stir in apple cider vinegar, black pepper, salt, and red pepper flakes. Adjust seasoning to taste and serve warm.
