Braised Collard Greens:
Remove stem from collard leaves. Tear up leaves and wash. Saute 2 smashed garlic clove and 1 chopped onion. Add one smoked ham hock (or smoked turkey leg). Then add chicken stock or water to cover. Bring to a boil. Add collard greens, splash of rice/white/cider vinegar, salt/pepper, and chili flakes/tabasco (optional) and cover. Reduce to a simmer. Braise for at least 2 hours+ until the collards are very soft and the broth is rich in flavor. Adjust seasonings.