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1
Place the ham hocks or turkey drumsticks in a 3-quart or larger slow cooker; set aside.
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2
Using your hands, remove the collard leaves from the tough stems and discard the stems.
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3
Tear the leaves into bite-sized pieces, then wash and dry them; set aside.
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4
Heat the oil in a large, wide-bottomed pot over medium heat until shimmering.
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5
Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until the onion has softened, about 5 minutes.
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6
Increase the heat to high, add the broth or stock, stir to combine, and bring to a boil.
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7
Stir in the greens a handful at a time, adding more as they wilt, until theyre all in the pot.
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8
Turn off the heat and add 1 tablespoon of the vinegar, the sugar, measured salt, measured pepper, and cayenne and stir to combine.
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9
Transfer to the slow cooker.
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10
Cover and cook until the greens are very tender, about 4 to 5 hours on high or 5 to 6 hours on low.
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11
Remove the ham hocks or turkey drumsticks to a cutting board.
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12
When theyre cool enough to handle, remove the meat from the bones (discard the skin and bones), shred it into bite-sized pieces, and stir it back into the greens.
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13
Add the remaining teaspoon of vinegar and stir to combine.
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14
Taste and season with salt and pepper as needed.
