1 Tbs olive oil

1/2 cup yellow onion, diced

3 cloves garlic, minced

1 pound smoked ham hock or smoked turkey wing/drumstick

2 tsp chicken bouillon paste

3 pounds of collard greens, stems removed and leaves sliced into 1/2 inch strips

2 tsp T-Pain x Spicewalla The Sauce, plus more for serving

2 Tbs brown sugar

2 tsp kosher salt

2 tsp worcestershire sauce

1/4 cup apple cider vinegar

1. Add the olive oil to a large pot or dutch oven over medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 5 minutes.
2. Place the ham hocks or smoked turkey into the pot and enough water to cover. Add the chicken bouillon paste. 
3. Bring to a boil then reduce the heat to medium low and simmer, covered, until the meat is fork tender, about 40 minutes. 
4. Remove the ham hocks or turkey from the pot and set aside. 
5. Add the greens to the pot as well as the brown sugar, salt, worcestershire sauce, and apple cider vinegar.  
6. Bring to a boil and reduce to medium low heat, simmer, covered, for about 2 hours.
7. While the greens are simmering, remove the meat from the ham hock or turkey bones, chop up and add back to the pot. 
8. Taste the collards and pot likker and season to taste, adjusting salt, vinegar, and heat. 
9. Serve with The Sauce and enjoy!