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1
Soak the beans overnight or, for a quick soak, place in a pot, cover with water, add salt, and boil for about 45 minutes, just until they begin to soften.
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2
Drain and rinse.
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3
Heat the olive oil in a large saucepan or Dutch oven over medium heat until hot.
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4
Add the onions, reduce the heat to low, and cook and stir for about 10 minutes, until soft and light brown.
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5
Add the carrots and celery and continue to cook and stir for about 5 minutes longer, until the vegetables are tender.
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6
Add the garlic and continue to cook, stirring constantly, for about 1 minute.
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7
Add the ham bone, beans, and cold water.
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8
Season with the bay leaves, salt, red pepper flakes, and black pepper and stir to mix.
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9
Bring to a low boil, then reduce the heat to low and simmer for about 2 hours, skimming the scum that rises to the top as needed, until the ham is falling off the bone and the beans are tender.
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10
Remove the bone from the pot and remove and discard the bay leaves.
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11
When cool enough to handle, pick the meat from the bone, shred it, and return the meat to the soup, discarding the bone.
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12
Stir in the collard greens and simmer for another 15 to 20 minutes, until the greens are wilted and tender.
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13
Taste for seasoning and add more salt and pepper, if desired.
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14
Serve warm with lots of onion and hot sauce on the side.
