Step 1

In a large dutch oven or stock pot over medium-high heat, warm up the oil. Once the oil shimmers, add in the ham hocks/alternate meat, and let cook on all sides for 5-7 minutes.

Step 2

Add in the chopped onion and stir around with the meat until onions soften and become translucent, about 4-5 minutes. Then add in the garlic, red pepper flakes, salt, pepper, chicken stock, hot sauce, and stir to combine.

Step 3

Reduce the heat to medium-low and cover the pot with a lid to let mixture cook for at least 1 hour to simmer. After simmering, the meat should be very tender at this stage.

Step 4

Remove the meat from pot and let cool for a few minutes. Use a fork or your hands to tear the meat off of the bones, discard bones, and add pieces of meat back into the pot.

Step 5

Add in the sugar, vinegar, and collard greens. Stir well to combine all ingredients together, the greens will wilt down significantly. Cover the pot again with lid and allow the greens to braise over medium-low heat for at least another hour.

Step 6

Taste the greens and season with more salt/pepper, and hot sauce, if desired. Serve and enjoy!