Best Collard Greens Ever

Wash and thoroughly remove the stems from 1 large bunch (about 1 pound) of collard greens.

Roughly chop the collard greens into bite-sized pieces.

In a large pot or Dutch oven, heat 4 tablespoons of olive oil over medium heat.

Add 1 large onion, chopped, and 2 cloves of garlic, minced, to the pot. Sauté for 5 minutes, until softened.

Add 1/2 cup of smoked ham hock, diced, and 1/4 cup of bacon, diced, to the pot. Cook for another 5 minutes, until lightly browned.

Add 1 teaspoon of smoked paprika, 1/2 teaspoon of red pepper flakes (optional), and 1/4 teaspoon of black pepper to the pot and stir.

Add the chopped collard greens to the pot, stirring to coat them in the oil and seasoning.

Pour in 6 cups of chicken broth, and 1/2 cup of apple cider vinegar.

Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour and 40 minutes, stirring occasionally.

Taste and adjust seasoning as needed. You may want to add more salt, pepper, or vinegar to your liking.

Serve hot and enjoy! Consider garnishing with a dash of red pepper flakes for extra spice or a squeeze of lemon juice for brightness