These collards stay rooted in the South, but the finish is cleaner and more composed than the long-simmered versions that can drift heavy. Meaty ham hocks slowly enrich the broth on their own, while cider vinegar, restrained heat, and a touch of amber agave brighten the pot likker into something balanced and quietly modern.
Best made slowly on a gray afternoon with music low and the windows cracked just enough to let the kitchen breathe.

Ingredients
3 lbs fresh collard greens, stems removed
1½ lbs meaty smoked ham hocks, turkey wings, or turkey necks
10 cups water, plus more as needed
2 tsp Better Than Bouillon chicken base
1 small yellow onion, finely chopped
2 tsp apple cider vinegar
2 tsp Worcestershire sauce
1 tbsp Lawry’s seasoned salt
½ tsp smoked paprika
½ tsp garlic powder
½–1 tsp crushed red pepper flakes
1–2 tsp amber agave
Fresh cracked black pepper
Optional finish:
A few drops of hot sauce
Warm cornbread or buttered rice for serving

Prep
Strip the collards from the stems and stack several leaves together. Roll tightly lengthwise and slice into soft ribbons—not too thin. You want texture here.

Fill a clean sink or large bowl with lukewarm water and wash the greens thoroughly, lifting them from the water rather than pouring them out so the grit stays behind. Repeat until the water runs clear.

Rinse the smoked meat well.

Method
In a large heavy pot or Dutch oven, combine the smoked meat, water, and chicken base. Bring to a boil over medium-high heat, then lower to a gentle simmer. Cover partially and cook about 45 minutes, until the meat begins to loosen from the bone.
Add the onion directly into the broth and let it soften naturally in the rendered fat for about 5–7 minutes.
Add the collards in batches, pressing them gently into the broth as they wilt down. Add additional water only as needed to barely cover the greens.
Season with vinegar, Worcestershire, seasoned salt, smoked paprika, garlic powder, crushed red pepper, several turns of black pepper, and stir gently.

Return the pot to a low bubbling simmer and cook partially covered for 2 to 2½ hours, stirring occasionally, until the greens are silky and the smoked meat falls cleanly from the bone.

During the last 20–30 minutes of cooking, stir in the amber agave. The small touch of sweetness rounds the smoke and vinegar without weighing down the broth.

Pull the meat from the bones and return it to the pot. Let the broth reduce until the pot likker feels concentrated and glossy rather than watery.

Taste carefully before serving. The balance should land smoky, savory, lightly acidic, and warm at the finish.

Finish
Serve warm with a spoonful of pot likker over the top and cornbread close by.