Heat the olive oil over medium-high heat in a large pot or Dutch oven. Add the onions, and saute until just beginning to brown, about 5 minutes. Add the collards, and then the ham hock, garlic, chicken broth and some salt and pepper.
Bring to a simmer and cook until the greens are tender, about 45 minutes. Before serving, stir to break up the ham hock, and season with salt and pepper if needed.
Recipe courtesy of Joseph "Rev Run" Simmons