1 large yellow onion, julienned
1/2 lb. raw bacon, chopped
1 ham hock
1 gal. water
2 cups (16 oz.) apple cider vinegar
5-6 dashes Tabasco hot sauce
1/2 cup sugar
1/4 cup salt
3 lbs. collard greens, cleaned, chopped, and stems removed
In a large pot over medium-high heat, add onions and bacon, cook down for five minutes. Add the ham hock and remaining ingredients, except collards. Bring to a boil and add the collards. Bring back to boil, then reduce to a simmer.
Cook until tender (roughly 1.5 hours) stirring occasionally.
Serve with a slotted spoon