Collard Greens

Collard Greens:
2 bags chopped collards or 2 bunches and remove stems
2 quart low sodium chicken stock
smoked ham hocks
2 tbs vinegar, i like to use half red wine and half balsamic
1 tbs brown sugar
1 onion peeled and halved
2 whole garlic gloves
2 bay leaves
salt and pepper

Heat everything except collards in a large stock pot. Leave on medium low for 20 minutes to let flavors marry. Turn to high and add collards. When wilted reduce to medium low and let for 40 minutes until tender. Taste for salt and pepper.