Prep

1. Rinse the collard greens thoroughly in several changes of cold water to remove any grit.
2. Remove the thick center ribs and stems from each leaf and discard them.
3. Tear or cut the leaves into large pieces and set aside.

Stovetop

1. Add the smoked ham hocks or turkey, onions, garlic, and chicken broth to a large stockpot.
2. Bring the broth to a boil over high heat, then reduce the heat to maintain a gentle simmer.
3. Cover partially and cook until the smoked meat is very tender, about 2 hours for ham hocks or about 1 hour for smoked turkey.
4. Remove the meat from the pot. When cool enough to handle, pull the meat from the bones and discard the bones, skin, and excess fat.
5. Return the meat to the broth.
6. Add the collard greens in batches, stirring each addition until the leaves wilt enough to make room for more.
7. Stir in the apple cider vinegar, hot sauce, sugar, red pepper flakes, salt, and black pepper.
8. Cover and cook over low heat until the greens are very tender, about 1½ to 2 hours.
9. Taste the pot liquor and adjust the salt, pepper, vinegar, or hot sauce as needed before serving.

Beautiful 10-in-1 Electric Multi-Cooker — Alternative Method

1. Add the smoked meat, onions, garlic, and chicken broth to the cooking pot.
2. Select the Slow Cook setting and cook on High for 3 to 4 hours or Low for 6 to 7 hours, until the meat is tender enough to pull easily from the bone.
3. Remove the smoked meat, separate the meat from the bones and excess fat, and return the meat to the cooker.
4. Add the collard greens in batches, pressing them gently into the broth as they wilt.
5. Stir in the apple cider vinegar, hot sauce, sugar, red pepper flakes, salt, and black pepper.
6. Continue cooking on Slow Cook High for 1½ to 2 hours or Low for 2½ to 3 hours, until the greens are tender.
7. Taste and adjust the seasoning before serving.