Rinse collard greens thoroughly under cold water to remove grit. Roll leaves tightly and slice into strips.

In a large pot, heat a splash of olive oil over medium heat. Sauté diced onion until translucent (about 5 minutes), then add minced garlic and cook until fragrant (about 1 minute).

Add the smoked ham hock and collard greens to the pot, stirring to combine.

Pour in enough chicken broth to cover the greens (approximately 4 cups) and sprinkle with red pepper flakes. Bring to a gentle boil.

Reduce heat and let simmer for about 60 minutes or until the greens are tender, stirring occasionally.

Serve warm, drizzled with broth over the top.