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jcfoshee1975
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In a heavy pot or Dutch oven, bring the water to a gentle boil. Stir in the Better Than Bouillon until fully dissolved.
Drop in the ham hock and let it simmer uncovered for 30–40 minutes.
Add the onion, garlic, crushed red pepper, black pepper, and white pepper. Let it simmer another 10 minutes.
Now pile in the collards. Stir, cover, and let them wilt down for about 10 minutes. Once they settle, add the diced smoked ham.
Reduce heat to low, cover slightly ajar, and let everything simmer gently for 60–90 minutes. Stir occasionally.
Taste the broth. Add the apple cider vinegar and sugar if needed. Pull the ham hock, shred any usable meat, and return it to the pot.
Adjust salt only after tasting.
The greens should be silky, the broth deep and savory, and the smoke present but not bossy.