Strip the leaves from the thick stems by folding each leaf in half and slicing the stem away from the leaf. Stack and roll the leaves and slice them into ribbons.

Add the greens to a large bowl of cold water, swish well to remove grit, then lift them out and drain in a colander.

Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.

Add the ham bone to the pot, then pour in the chicken broth. Stir in the salt, black pepper, smoked paprika (if using), and red pepper flakes (if using). Bring everything to a gentle simmer.

Add the collard greens to the pot (they’ll look like a lot at first, but they wilt quickly). Use tongs to gently toss and press them down into the broth as they soften.

Reduce heat to low and cover the pot slightly ajar. Simmer for 60 to 90 minutes, stirring occasionally, until the greens are tender and the broth is rich and flavorful. (If the liquid reduces too much, add a splash more broth or water.)

Turn off the heat. Stir in the apple cider vinegar, then taste and adjust seasoning as needed (you may not need much extra salt because of the ham).

Remove the ham bone, pull off any tender meat, and stir it back into the greens if you’d like. Serve warm with a ladle of the pot liquor and a side of skillet cornbread.