Wash collards and cut off large stems; cut into 1 inch strips. In a large stock pot, brown onion and ham hocks in lard (Note: Olive oil can be substituted).
Add chicken broth and collards. Cook over medium-low heat for 30-45 minutes. Stir in red pepper or chili flakes, sugar and vinegar. Continue cooking until collards are tender. Adjust seasoning to your taste and enjoy.
Cooks Note: This recipe can be used for all types of greens: kale, collards, chinese cabbage, spinach, etc. Just adjust the cooking time according to the greens you're cooking (for example, spinach would only require a few minutes to be tender). A dash of hot sauce can be added at the finish, if desired.
Variations: Add a few cloves of minced garlic and use olive oil to sauté the greens. Pancetta, proscuitto, or lean salt pork can be chopped into 1/8" bits and fried until crispy in olive oil; the drippings can then be used to cook and flavor the greens. Submitted by: Jason
