4-6 bunches fresh collard greens (soaked, rinsed, stems removed, roughly chopped)

1 tablespoon extra virgin olive oil

1 diced onions

1 tablespoon minced garlic

½ teaspoon red pepper flakes

4-5 cups chicken broth (can replace 1 cup with water if desired)

1 fully-cooked leftover hambone or small cube of salt pork

salt & black pepper, to season

Prepare the collard greens by filling a large bowl with cool water.

Remove the collard greens from the steams by folding them in half lengthwise and pulling the leaf away from the stem. I like to leave some of the stems for texture.

Place collard greens into the prepared water bath and swish them around several times, scrubbing them to help loosen up any dirt.

Let the collard greens soak for 15-20 minutes, giving them a scrub midway. Drain the water and refill with plain water and allow the greens to soak again if needed. Repeat as many times as needed until the water is free from any dirt or grit.

Tear the greens into bite-sized pieces or give them a rough chop and set them aside.

In a large pot, heat olive oil. Add onions and saute until tender.

Add garlic and red pepper flakes and cook until garlic is fragrant.

Add the greens and saute for 2-3 minutes.

Pour in the broth and add the hambone. Bring to a boil.

Reduce heat to a simmer.

Cover and cook collard for 1 hour (or longer depending on your desired tenderness), stirring regularly.

Once done, stir and then taste the broth and the greens. (add a little water if the broth is too bold for your liking)

Stir in salt and black pepper if desired.

Serve collard greens with a dash of hot sauce or peppered vinegar, if desired.