Wash collard greens thoroughly under cold water. Remove tough stems and chop leaves into large pieces. Make sure no dirt remains because greens hold soil. Drain well in a colander before cooking.

Heat olive oil or bacon drippings in a large pot over medium heat. Add chopped onions and cook until soft and light golden. Stir in garlic and cook until fragrant and slightly golden brown.

Place smoked turkey leg or ham hock into the pot. Let it sear slightly in the onion mixture. This step builds deep smoky flavor that will slowly infuse into the broth while simmering.

Add chicken broth and water into the pot. Stir gently to combine all ingredients. Bring mixture to a light boil. This forms the rich base that will cook the collard greens slowly and evenly.

Place chopped collard greens into the pot in batches. Stir as they wilt down. It may look like too much, but greens shrink significantly during cooking and absorb all the delicious flavors.

Add salt, black pepper, red pepper flakes and apple cider vinegar. Stir well so seasoning spreads evenly. Vinegar helps balance bitterness and enhances the natural earthy flavor of the collard greens.

Lower heat and cover the pot. Let it simmer for 75 to 90 minutes. Stir occasionally so nothing sticks. The greens should become soft, tender, and fully infused with smoky broth flavor.

Remove smoked meat and shred it if desired. Return meat to pot. Taste broth and adjust seasoning if needed. Let it rest for a few minutes before serving warm.