Prep:

• If using fresh collards from the garden, make sure they are cleaned by rinsing several times in cool water to remove all sand. Once collards are cleaned, cut the large stalk that runs through center of each leaf. Chop collards before cooking.

If using fresh chopped onion and garlic:

• Add your bacon drippings in a large Dutch oven or stock pot and heat. Add chopped onion to bacon drippings and saute' for six minutes or so. Add garlic and ham hocks to the onions and saute for 1 minute.
• Add remaining ingredients: chicken broth, collard greens, apple cider vinegar, sugar, salt, and pepper, and stir. Bring to a boil over medium heat. Stir & then add lid. Reduce heat to medium-low simmer for about 2 hours or until greens are tender. Remove ham hocks and pull meat from the bone. Add pulled meat back to the pot and stir. Taste and season to your taste preference.

If using onion and garlic powder:

• Add bacon drippings to a large Dutch oven or large stock pot and heat. Add ham hocks and saute for 1 minute or so.
• Add remaining ingredients: chicken broth, apple cider vinegar, sugar, onion powder, garlic powder, salt, and pepper then stir. Add collard greens and stir. Bring to a boil over medium heat. Stir then add lid. Reduce heat to a medium-low simmer for about 2 hours or until greens are tender. Remove ham hocks and pull meat from the bone. Add pulled meat back to the pot and stir. Taste and season to your taste preference.

You can overcook collards. Recommended cooking time is 2 hours. Start testing every 15 minutes after the 2 hour recommeded cooking time until desired tenderness is reached.