Prepare the greens: Wash the collard greens thoroughly, soaking them in cold water with a little vinegar to remove any grit. Drain and chop into bite-sized pieces.
Cook the meat: In a large pot, add the ham hock (or bacon) over medium heat. If using bacon, cook until crispy, then remove and set aside, leaving the drippings in the pot.
Sauté the aromatics: Add the diced onion and garlic to the pot, cooking until softened and fragrant.
Simmer the greens: Pour in the chicken broth, then add the collard greens, salt, black pepper, and red pepper flakes. Stir well, making sure the greens are submerged.
Low and slow: Cover and simmer for at least an hour, but preferably 2–3 hours, stirring occasionally. If the liquid gets low, add more broth or water.
Finish with flavor: Remove the ham hock and shred any meat back into the pot. Stir in the apple cider vinegar and sugar, then adjust seasoning as needed.
Serve and enjoy: Dish up your collard greens with a few dashes of hot sauce and a warm piece of cornbread on the side.