In a large pot combine the ham hock, onion, extra-virgin olive oil, and smashed garlic. Add the water and bring to a simmer over medium heat. Simmer for 1 hour.
Gradually add the collard greens to the stock pot. You will have to add the greens in stages to allow time for them to boil down. Once all your greens have been added, lower your flame to a soft boil, and allow them to cook until tender, about 55 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Edison Mays