Southern Collard Greens with Ham Hock

Pasos

1. Submerge the collard greens in a large sink or basin of cold water to loosen any dirt and grit. Rinse thoroughly twice, then drain well. Take each leaf, grip the base of the stem with one hand, and strip the leafy green away from the woody center rib in one smooth motion, discarding the stems. Stack several leaves, roll them tightly into a cigar shape, and slice crosswise into wide ribbons.
2. Heat a large cast-iron Dutch oven over medium heat and add the lard. Once the fat is completely melted and gently sizzling, add the diced yellow onion. Cook for 6 to 8 minutes, stirring regularly with a wooden spoon, until translucent, tender, and lightly golden.
3. Reduce the heat to low, then add the minced garlic and red pepper flakes. Cook for exactly 1 minute, stirring constantly until fragrant, without letting the garlic brown.
4. Nestle the smoked ham hock directly into the bottom of the Dutch oven among the aromatics. Pour in the chicken broth, then add the ground black pepper and fine sea salt. Bring to a rolling boil over high heat, then immediately reduce the heat to low to maintain a steady, gentle simmer. Cover the pot and simmer for 45 minutes, until the skin begins to soften and the broth takes on an amber hue.
5. Uncover the pot and add the collard ribbons in large handfuls. Gently press the greens down with a spatula; as they steam, their volume will reduce by half within 3 to 4 minutes. Stir well from the bottom up to coat all the greens in the smoky broth.
6. Cover the pot again, leaving the lid slightly ajar to let steam escape slowly. Continue simmering over very low heat for 50 to 60 minutes, stirring occasionally, until the collards turn a deep olive green and become completely tender and silky.
7. Transfer the smoked ham hock to a cutting board using a slotted spoon. Using two forks, shred the tender meat away from the bones and cartilage into bite-sized pieces, then return the meat directly to the pot. Stir in the raw apple cider vinegar and brown cane sugar.
8. Stir well and let simmer uncovered for 5 minutes to marry the acidity with the broth. Taste the potlikker at the bottom of the pot, then adjust the seasoning with extra black pepper or a few more drops of vinegar for added brightness if desired. Serve the greens and shredded pork piping hot in shallow bowls, ladling plenty of the steaming broth over top.