1In 10-quart stockpot or Dutch oven, heat broth over medium-high heat. Add onion, garlic and ham hock. Heat to boiling.
2Carefully add collards greens, one bag at a time. Once greens have wilted, stir in salt, pepper and vinegar.
3Cover; cook 1 hour 30 minutes to 2 hours or until greens reach your desired tenderness.
4Remove ham hock. Remove ham from bone; discard bone. Shred ham; return to stockpot and stir.