In a large pot or Dutch oven, place the ham hock or cured meat.

Cover the meat with water and bring to a boil.

Reduce heat and simmer until the meat is tender, about 1 hour.

Wash the collard greens thoroughly.

Cut or tear the collard greens into smaller, manageable pieces.

Add the collard greens to the pot with the meat and broth.

Bring the mixture back to a boil, then reduce heat to a simmer.

Simmer until the collard greens are tender and have cooked down, about 15 minutes.

Add lard or bacon drippings (if using), sugar (if using), and salt to the pot.

Stir well to combine all ingredients.

Continue to simmer for another 5-10 minutes to allow the flavors to meld.

Taste and adjust seasoning as needed.