Sturdy collard leaves simmered low and slow with a smoked ham hock until silky and deeply savory, seasoned with vinegar for brightness — a soul food side that's been on Southern tables since enslaved cooks first made use of the greens and the pot likker they left behind.
Simmer the ham hock
Put the ham hock and chicken stock in a large pot, bring to a boil, then lower to a simmer and cook until the meat starts to soften, about forty-five minutes.
45 minSoften the onion
Lift out the ham hock, add the onion and garlic to the pot, and cook in the stock until the onion softens, about five minutes.
5 minAdd the greens
Return the ham hock to the pot, pile in the chopped collard greens, and press them down until mostly submerged in the stock.
Simmer until silky
Cover and simmer gently, stirring occasionally, until the greens are fully tender and silky rather than chewy, about forty minutes.
40 minShred the ham hock
Lift out the ham hock, pull the meat from the bone and shred it, discarding the skin and bone, then stir the meat back into the pot.
Season and finish
Stir in the cider vinegar and red pepper flakes, season with salt and black pepper to taste, and simmer five more minutes.
Serve with the pot likker
Serve the greens in bowls with a generous ladle of their savory cooking liquid, known as pot likker, alongside cornbread for dipping.
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