Magnolias' Collard Greens and Ham Hocks | Louisiana Kitchen & Culture

Ingredients

• 12 cups collard greens(2 or 3 small bunches) washed, stemmed, roughly chopped
• 2 tablespoons olive oil
• 1 cup yellow onion, diced (1/4-inch)
• 1 tablespoon garlic, minced
• 1 smoked ham hock
• 3 tablespoons cider vinegar
• 9 cups chicken broth
• 2 teaspoons Tabasco or to taste
• salt and freshly ground black pepper to taste