First, heat a large pot over medium heat while you dice up your onion, bacon, and garlic.
When your pot is hot, add the olive oil.
1 tablespoon olive oil
When your olive oil is hot, add the diced bacon. Once the bacon is a little crispy on the edges but not totally cooked, add your diced onions.
½ pound bacon, 1 large onion
Saute your onion and bacon until the onion is translucent, then add your garlic and saute until the garlic is fragrant - about 2 minutes.
3 - 4 garlic cloves
Next, add your collard greens and stir until they are no longer frozen. If you are using fresh greens, saute until they are soft but not fully cooked.
2 pounds collard greens, frozen
Now, add your stock and mix well to combine.
3 cups chicken broth
Then add all of your spices (including the brown sugar) and your apple cider vinegar.
1 teaspoon kosher salt, 1 teaspoon black pepper, 1 tablespoon brown sugar, ¼ teaspoon crushed red pepper flakes, 2 teaspoons apple cider vinegar, ¼ teaspoon Tony Chachere's Creole Seasoning
Add a ham hock or smoked turkey leg or wing now.
1 ham hock or smoked turkey leg
Bring everything to a boil, and once your broth is boiling, reduce the heat to a simmer over low heat. Simmer covered for 45 minutes, stirring occasionally as needed.
After 45 minutes, uncover and serve. The greens will no longer be bright green, and they will be really soft and tender. There will still be broth (pot likker), and it will be delicious.
If desired, dice up the ham hock or turkey meat and return it to the greens.
Finish your greens with a little pepper vinegar and salt and pepper to taste. pepper vinegar