1. Start by thoroughly washing your collard greens. I remember Mama Lou telling me that greens hold a lot of grit, so washing them well is essential. Strip the tough stems from the leaves and chop them into bite-sized pieces.
2. Heat the olive oil or bacon grease in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook for another minute until fragrant.
3. Add the smoked ham hock or turkey wings to the pot, letting them brown slightly for about 3 minutes. This step helps unlock that deep smoky flavor.
4. Pour in the chicken broth and water, scraping the bottom of the pot to release any flavorful bits stuck to the pan. Bring the mixture to a boil.
5. Once boiling, add the chopped collard greens gradually, stirring them down as they wilt. Add the crushed red pepper flakes, smoked paprika, salt, and black pepper. Reduce heat to low, cover, and let simmer.
6. Simmer your greens gently for at least 1.5 to 2 hours. The slow cooking is where the magic happens. I love to sneak into the kitchen during this time, stirring and smelling the aroma that fills the house—it always reminds me of Sunday dinners with Ouma and Mama Lou.
7. About 10 minutes before serving, stir in the apple cider vinegar. This brightens the flavors and balances the richness beautifully.
8. Remove the ham hock, shred any meat from the bone, and stir it back into the pot. Taste and adjust seasoning if necessary.
9. Serve your Southern Collard Greens hot, with extra vinegar on the side for those who like a bit more tang.

One tip Mama Lou always shared was to let the greens rest for a few minutes off the heat before serving. It lets the flavors settle and deepens the comfort of the dish.