Strip the Leaves: Working with one leaf at a time, hold the stem end firmly. Using your other hand, strip the leafy greens away from the tough central stalk (rib). Discard the thick stalks.

Rough Chop: Stack the leaves, roll them tightly like a cigar, and roughly slice them into 1-inch strips.

Wash Thoroughly: Place the chopped greens into a very large bowl or clean sink. Fill the container with cold water and vigorously swish the greens around to loosen grit and dirt. Lift the greens out (allowing the grit to settle at the bottom) and transfer them to a strainer. Repeat the washing process 3 to 4 times until absolutely no grit remains settled at the bottom of the container. Set the cleaned greens aside.

Render Fat: Place a very large Dutch oven or stockpot over medium heat. Add the chopped bacon pieces and cook slowly until the fat is completely rendered and the bacon is crisp. Remove the crisp bacon with a slotted spoon and set it aside, reserving the rendered bacon grease in the pot.

Sear the Smoked Meat: Add the ham hocks (or turkey necks) to the rendered bacon grease. Sear on all sides for 2 to 3 minutes until lightly browned.

Sauté Aromatics: Add the chopped yellow onion to the pot and cook until softened and translucent, about 5 minutes. Add the minced garlic and red pepper flakes and cook for 1 additional minute until fragrant.

Add Liquid and Meat: Pour in the 8 to 10 cups of chicken broth (or water), ensuring the ham hocks are fully submerged. Add the measured salt, pepper, and sugar (if using). Bring the mixture to a boil.

Add the Greens: Begin adding the washed collard greens to the pot. Since the pot will be full, you may need to add the greens in batches, allowing the heat to wilt the initial batch before adding the rest. Gently push the greens down into the liquid. Once boiling, immediately reduce the heat to the lowest setting possible, cover the pot tightly, and allow the greens to simmer slowly.

Cook for Tenderness: Allow the greens to cook undisturbed for a minimum of 3 hours, or up to 4 hours. The goal is for the greens to be extremely tender, silky, and dark green, and the smoked meat to be falling off the bone.

Remove Meat: Once the greens are tender, remove the ham hocks or smoked meat from the pot and place them on a cutting board. Shred the meat, discarding any bones, fat, or gristle. Set the shredded meat aside.

Adjust the Pot Liquor: Stir the 2 tablespoons of apple cider vinegar into the pot liquor. Taste the greens and the liquid. Add additional salt, pepper, vinegar, or a pinch of sugar until the flavor is perfectly balanced and robust.

Serve: Stir the reserved shredded smoked meat and the reserved crisp bacon pieces back into the pot. Serve the collard greens hot with plenty of the delicious pot liquor.