In a 6-qt. stockpot, heat 1 tablespoon bacon fat over medium heat. Add onion and garlic; cook and stir until tender.
3 Tablespoons bacon fat, 1 large onion, 6 garlic cloves
Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes.
1-1/2 pounds smoked ham hocks, 6 cups water, 2 teaspoons seasoned salt, 2 teaspoons red pepper flakes, 1/4 teaspoon sugar
Add collard greens, chicken broth, and remaining 1 tbsp bacon fat. Return to a boil.
1 large bunch collard greens, 1-1/2 cups chicken broth
Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon and cornbread