- 2 medium yellow onions 1 pound; 450g, sliced into 2-inch lengths
- 1 1/2 pounds (680g) meaty smoked ham hocks
- 4 medium cloves garlic, crushed
- 2 quarts (1.9L) homemade chicken stock, a low-sodium store-bought chicken broth, or water
- Kosher salt and freshly ground black pepper
- 3 pounds (1.3 kg) of collard greens, wood trimmed and leaves cut into thick ribbons
- Apple cider vinegar, to taste.
- In a large pot, combine ham hocks, onions, garlic, and chicken stock and bring to a simmer.
Cover and cook at a clean simmer till hocks ar terribly tender, 2 to 3 hours.
- Remove ham hocks from liquid, transfer boards, and pull bones from meaty and fatty parts. Discard bones. Chop up meat into chunks and come it to the pot.
- Add kale, pressing all the way down to submerge in liquid. Return to a simmer and cook, uncovered, until collards are very tender, about 30 minutes. Season with salt and pepper. Add vinegar to taste, if desired, then serve.