Clean the Greens: Strip the leafy greens away from the tough central stalks (ribs); discard the stalks. Stack the leaves, roll tightly, and roughly slice into 1-inch strips.

Wash Thoroughly: Place the chopped greens in a large basin or clean sink. Fill with cold water and swish vigorously. Lift the greens out (allowing grit to settle) and repeat the washing process 3 to 4 times until the water runs clear and no grit remains.

Render Bacon: Place a very large Dutch oven over medium heat. Add the chopped bacon and cook slowly until crisp. Remove the crisp bacon with a slotted spoon and set aside, reserving the rendered bacon grease in the pot.

Sear and Sauté: Add the ham hocks (or turkey necks) to the grease and sear on all sides for 2-3 minutes. Add the chopped yellow onion and cook until softened (about 5 minutes). Stir in the minced garlic and red pepper flakes; cook for 1 additional minute.

Simmer the Base: Pour in the 8 to 10 cups of chicken broth or water, ensuring the smoked meat is fully submerged. Add the measured salt, pepper, and sugar (if using).

Add Greens: Begin adding the washed collard greens to the pot, pushing them down gently into the liquid as they wilt. Bring the entire mixture to a rolling boil over high heat.

Slow Cook: Immediately reduce the heat to the lowest setting, cover the pot tightly, and allow the greens to simmer slowly for 3 to 4 hours. The greens should be very tender and the smoked meat should be falling off the bone.

Finish and Serve: Remove the ham hocks and shred the meat, discarding bones and gristle. Stir the 2 tablespoons of apple cider vinegar into the pot liquor. Taste and adjust seasonings (salt, pepper, or additional vinegar) until the flavor is balanced. Stir the reserved shredded smoked meat and crisp bacon back into the pot and serve hot with plenty of the delicious pot liquor.