Rinse the collard greens thoroughly in cold water to remove any dirt or grit. Remove the thick stems, then stack the leaves, roll them up, and slice them into 1-inch strips. Set aside.

If using a smoked ham hock or turkey leg, place it in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until the onion is softened, about 5 minutes. If using bacon, cook the bacon in the pot until it’s crispy, then remove the bacon and set it aside, leaving the rendered fat in the pot.

Add the minced garlic to the pot and sauté for about 1 minute until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the apple cider vinegar, sugar, salt, black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper.

If you’re using a ham hock or turkey leg, leave it in the pot to continue cooking with the greens. If you used bacon, crumble the bacon and set it aside for later.

Bring the broth mixture to a simmer, then add the collard greens in batches, stirring after each addition to help them wilt and fit in the pot.

Once all the greens are added, reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the greens are tender and the flavors have melded together. Stir occasionally and check the seasoning, adding more salt, pepper, garlic powder, onion powder, or any other seasoning as needed.

If using a ham hock or turkey leg, remove it from the pot, shred the meat, and return it to the greens, discarding the bones. If you used bacon, stir the crumbled bacon back into the greens.

Taste the greens and adjust the seasoning as necessary.

Serve the collard greens hot, with a splash of hot sauce or vinegar if desired.