Some dishes aren’t meant to be rushed.
Collard greens need time… time to simmer low and slow until they’re tender, smoky, and full of deep Southern flavor.
This is the kind of side dish that shows up beside fried chicken, cornbread, and Sunday dinner plates piled high. And don’t forget the pot liquor — that savory broth at the bottom is pure gold. 
INGREDIENTS
2 large bunches collard greens (washed, stems removed, chopped)
1 smoked ham hock (or 4 slices thick-cut bacon, chopped)
1 small onion (chopped)
3 cloves garlic (minced)
4 cups chicken broth
1 cup water
1 teaspoon sugar (optional, balances bitterness)
½ teaspoon crushed red pepper flakes (optional)
Salt & black pepper to taste
1 tablespoon apple cider vinegar (for finishing)
