Step 1

Place ham hocks in a medium stock pot and cover with water two inches above the hocks.

Step 2

Stir in seasoned salt, chicken bouillon, black pepper, kosher salt, granulated garlic, granulated onion, and red pepper flakes.

Step 3

Pour in Worcestershire sauce and apple cider vinegar.

Step 4

Set the pot on the stove and bring it to a boil over medium-high heat.

Step 5

Boil for 45 minutes or until the hocks are fall-apart tender.

Step 6

Meanwhile, pick and wash the collard greens, and cut them to the desired size.

Step 7

After 45 minutes, remove ham hocks from the pot and shred the meat.

Step 8

Add ham hock meat to the pot and discard the bones.

Step 9

Place the greens in the pot, cover, and reduce heat to medium-low.

Step 10

Simmer for 1 hour until the greens are tender.

Step 11

Ladle collard greens with a bit of ham hock meat and liquid broth (potlikker) onto a bowl or plate, and serve hot.