2 to 2½ lbs. ham hocks
1 large yellow onion, quartered
6 to 8 peppercorns
1½ to 2 quarts water
1 to 2 tsp. salt
2 tsp. garlic powder, or to taste
2 tsp. paprika
2 dried chiles, broken into pieces
2 bunches collard greens
• In a Dutch oven, bring the ham hocks, onion, peppercorns and water to a low simmer over medium-low heat, turning the heat down once a simmer has been reached. Let the ham hocks simmer for 1 to 1½ hours.
• Meanwhile, thoroughly rinse the collard greens. Remove the tough stems. Roll the leaves into cylinders and cut into ½-inch ribbons. Set the shredded collard greens aside.
• Season the ham hock broth with salt, garlic powder, paprika and the dried chiles. Taste and adjust the seasonings.
• Add the collard greens to the pot and simmer for 45 minutes to an hour, until the greens are tender.