about 5% to 20% of americans get the flu each year. more than 200,000 people are hospitalized, according to the cdc.
Bring a large pot of salted water to a boil. Add the collard greens in batches and cook until just tender, about 10 minutes. Drain the greens in a colander and rinse under cold water to cool; squeeze to remove any excess water. Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 1 minute.
{{model.addEditText}} Print. 1  Prep. 2  Cook. 3  Ready In.  Combine onions, ham hocks, and garlic in a stockpot; add chicken 1  broth. Stir collard greens, vinegar, sugar, salt, and pepper into the broth mixture; cook until greens have reached desired tenderness, about 2 more hours.