One pot of greens, double the potlikker gold.
Add bacon, and cook, stirring occasionally, until browned and crisp, 5 to 7 minutes.
Transfer bacon to a paper towel-lined plate to drain.
Credit:Greg Dupree, Food Stylist: Chelsea Zimmer, Prop Stylist: Shell Royster
Do not wipe Dutch oven clean.
Stir in garlic, salt, black pepper, and, if desired, crushed red pepper.
Cook, stirring often, until garlic is lightly toasted, 1 to 2 minutes.
Add bourbon and sugar, stirring to release any browned bits from bottom of Dutch oven.
Add collard greens, stirring to coat.
Stir in chicken stock, ham hocks, and bay leaves.
Bring to a simmer over medium-high; reduce heat to low.
Remove from heat, and stir in vinegar.
Remove and discard bay leaves.
Transfer ham hocks to a cutting board, and let cool slightly, about 10 minutes.
Use a fork to shred meat from ham hocks.
Discard bones and skin.
Return shredded ham hocks to Dutch oven with collard greens, or reserve for another use.
Season potlikker with additional salt and vinegar to taste.
Top with cooked bacon, and serve.
Pour cooled greens through a fine mesh strainer set over a large bowl.
Transfer greens to an airtight container.
Skim and discard as much fat as possible from strained potlikker, and transfer liquid to another airtight container.
