1. Start by thoroughly washing your collard greens. Strip the leaves from the thick stems, then stack and roll the leaves before slicing them into 1-inch wide ribbons. This technique, something my mother Elena taught me, helps the greens cook evenly and absorb flavors better.
2. In a large heavy-bottomed pot, heat the olive oil or rendered bacon fat over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. This step builds a flavorful base, much like the soffritto my Nonna Rosa used in her sauces.
3. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Next, stir in the smoked ham hock or bacon pieces. Let them brown slightly for about 3-4 minutes, releasing that smoky aroma that makes this dish so special.
5. Pour in the chicken broth and bring the mixture to a gentle simmer.
6. Add the collard greens to the pot, stirring to submerge them in the broth. They will seem bulky at first but will wilt down significantly as they cook.
7. Season with apple cider vinegar, red pepper flakes, sugar (if using), salt, and pepper. The vinegar is key—it brightens the dish and balances the richness, a little trick I picked up from a Southern cook I met in Charleston.
8. Cover the pot and reduce heat to low. Let the collards simmer gently for 45-60 minutes, stirring occasionally. They should be tender but still hold their vibrant green color.
9. Before serving, taste and adjust seasoning as needed. Remove the ham hock, shred any meat, and stir it back into the greens for extra flavor.

I often tell my daughters that patience is the secret ingredient here. Cooking these greens low and slow is a lesson in love and attention, just like the marinara sauce I mastered as a kid. It’s about letting flavors develop naturally, one simmering moment at a time.