Collard Greens Southern Style

In a dutch oven or large pot, over medium high heat, drizzle oil in the pan. Add onion and sauté for 1 to 2 minutes until translucent and fragrant. Add in garlic and sauté another minute.
If you are using bacon instead of ham, cook the bacon in the pan first until desired doneness and remove the bacon. Dice the bacon into bite sized pieces if you would like the pieces scattered throughout the greens, leave whole if you would like to remove them after cooking. Then use the bacon grease to saute onion and garlic instead of using the oil.
½ to 1 tablespoon avocado oil, ½ cup diced onion, 4 cloves garlic
Add in salt, black pepper, sugar, and red pepper flakes (if using) and mix together with onions and garlic.
1 to 2 teaspoons kosher salt, ½ to 1 teaspoon black pepper, 1 teaspoon sugar, ⅛ to ¼ teaspoon red pepper flakes
Place collard greens into the pan and give it a stir.
2 pounds collard greens
Pour in chicken stock and place ham shank or desired pork into the pot and stir. Start with 3 cups and add more as the greens absorb the liquid. This will be to taste. Adjust if you like more pot liquor or potlikker (that yummy broth) in your greens.
3 to 4 cups chicken stock or broth, 1 ham bone with meat
Bring to a boil over medium high heat, reduce to simmer, cover, and cook for 1 1/2 to 2 hours (stirring occasionally) or until tender.
Remove ham bone and shred meat into the greens if desired.
Stir in the vinegar and serve.
1 teaspoon white vinegar