Step 1

In a large Dutch oven or heavy bottomed pot cook bacon over medium high heat until almost crisp. Add diced onion to bacon plus drippings. Cook, stirring occasionally, until softened and lightly browned, about 6-8 minutes. (The bacon isn't removed from the pot.)

Step 2

To the pot add minced garlic, seasoned salt, black pepper, and crushed red pepper flakes. Cook, stirring constantly, until garlic is fragrant, about 1 minute. Add greens and sugar, stirring to coat.

Step 3

Add vegetable stock, ham hocks and bay leaf. Bring to a simmer over medium-high. Reduce heat to low; cover and simmer undisturbed until greens are tender and liquid has concentrated in flavor. The ham hocks should be fork-tender, about 1 1/2 - 2 hours or until desired tenderness is reached. Remove from heat.

Step 4

Discard bay leaf. Carefully transfer hocks to a cutting board and let cool slightly, about 5 minutes. Remove and discard skin. Using a fork, shred meat from bones. Return shredded ham to greens mixture in Dutch oven, and stir to combine.

Step 5

Stir in apple cider vinegar, if desired. Season with additional salt to taste. Serve immediately.