Classic Southern Collard Greens

Chop the collard greens into bite-sized pieces.

Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5 minutes.

Add minced garlic and cook for 1 minute more until fragrant.

Add the chopped collard greens, chicken broth, and smoked turkey or ham hock (if using) to the pot.

Bring to a boil, then reduce heat, cover, and simmer for at least 1 hour, or until the greens are tender. For more tender greens, simmer for up to 2 hours.

Stir in salt, pepper, and apple cider vinegar. Taste and adjust seasoning as needed.

Serve hot as a side dish.