Heat the olive oil in a large, heavy-bottomed pot with a lid over medium-high. When hot, add ham hocks. When they’re sizzling, flip and crisp the other side.

Add the onions and stir so they are coated in the fat and nestled under and around the hocks. Turn the heat down to medium and cook, stirring occasionally, until onions are soft, 6 to 8 minutes.

Add the garlic, paprika, cumin, cayenne, salt and brown sugar, and stir until fragrant, about 2 minutes.

Pour in the chicken stock and hard cider and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, until the ham hocks are very tender.

Remove the ham hocks and allow to cool slightly. Skim the fat off the surface of the stock. When cool enough to handle, remove the meat from the bone (discard the fat and the skin) and chop into ¼- to ½-inch pieces and set aside.

Bring the stock back to a boil, then add the greens in large handfuls, pressing them down to wilt in the hot stock before adding more leaves. Add the reserved ham hock meat.

Reduce heat to low, cover the pot, and simmer for 25 to 30 minutes, until the greens are silky and tender. Season with salt and serve with hot sauce and a splash of apple cider vinegar, if desired.