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Collard Greens with Smoked Ham Hocks In a large pot, place 2 smoked ham hocks and cover with water. Add 1 chopped onion, 2 garlic cloves, and simmer 1 hour until tender. Wash and chop 2 pounds of collard greens, removing tough stems. Add greens to the pot in batches, stirring as they wilt. Season with 1 tsp salt, ½ tsp black pepper, and a pinch of red pepper flakes. Pour in 2 cups chicken broth and simmer 45 minutes. Stir occasionally until greens are tender and flavorful. Remove ham hocks, shred meat, and return to pot. Add a splash of apple cider vinegar for brightness. Serve warm with cornbread to soak up the potlikker.