- 1 quart chicken stock
- 3 small ham hocks
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon crushed red pepper flakes
- 3 tablespoons cider vinegar
- 1/4 teaspoon black pepper
- water
- 1 bunch collard greens – rinsed, trimmed and chopped
- salt to taste
- hot pepper sauce to taste
- Pour chicken stock into a large pot, and add ham hocks onion, garlic, red pepper flakes, vinegar, black pepper, and enough water to cover ham hocks. Bring to a boil; reduce heat, and simmer for 1 to 2 hours to create the broth.
- Remove ham hocks from broth. Pull meat from hocks. Add meat and collard greens to the broth. Simmer for 1 to 5 hours, depending on the texture you prefer. Salt to taste, and serve with hot sauce.