Start by washing the collard greens thoroughly. Remove the stems and chop the leaves into manageable pieces—around 1 to 2 inches in size.  The trimming process helps ensure that you get the most tender parts.

In a large pot, heat your bacon drippings, lard, or neutral oil over medium heat. Once the fat is hot, add the thinly sliced onion and sauté for about 5 minutes or until it’s translucent.  Toss in the crushed garlic and crushed red pepper flakes, cooking for an additional minute. This step is crucial. It creates a base layer of flavor that weaves through the greens.

Next, drop the smoked ham hock into the pot. This will impart a beautiful smokiness that permeates the greens. Pour in the chicken broth or stock and bring everything to a gentle simmer.

Once the broth is bubbling, add the chopped collard greens to the pot. Don’t be alarmed if it seems like too much; they will wilt down significantly. Stir them into the broth, making sure they’re submerged.

Now it’s time to season. Sprinkle in a pinch of kosher salt, and add the bay leaf. Reduce the heat to low, cover the pot, and let your greens simmer for about 1.5 to 2 hours. This slow cooking allows the flavors to meld together wonderfully.

After the greens are tender, remove the ham hock. Shred any meat from the bone and return it to the pot if desired. Add a splash of apple cider vinegar and any preferred hot sauce. Taste and adjust the seasoning. This step brightens the dish and adds a lovely balance to the flavors.