1Put pot on stove pour 2 cups of water in pot and red pepper flakes and place smoked meat in pot. Turn on stove to Med High and let boil while you are preparing your greens.
Cut The stem off of the bunch of Collards all the way up to the bottom of Collard Green Leaves. Discard the the stems of the bunch.
2Cut The stem off of the bunch of Collards all the way up to the Collard Green Leaves. Discard the stems of the bunch.
Stack about 5-8 Collard Leaves on top one of another. Roll the stack of Collards you just created like you would a burrito or sushi roll. If there are any other long stems attached to the bottom of the leaves cut and discard.
3Start cutting from the bottom of the rolled stack of Collards about an inch apart until the roll is completely cut. Your cut Collards should have a shoe string type appearance. Place cut greens into a sink full of water. Repeat step 2 and 3 until of all the remaining Collards are cut.
4Remove Pot from stove that has the water and smoked meat. Placed washed greens in the pot a hand full at a time. Tip: It is best to have the pot close to you as possible so no dripping water will wet your floor as you are putting greens in pot.
5Place pot back on the stove and turn on high. Pour in the chicken broth, 2 cups of water brown sugar, vinegar, salt,olive oil,Accent and cinnamon. Place lid on pot and cook on high for additional 2hours. Check greens every 30 minutes and stir greens. If you feel you need more water you can add as needed.Taste the broth of the greens during your checks to sure the broth is to your liking. This recipe is just a guide everyone has different preferences to how much salt they like. Once the hours are up turn off stove and enjoy tasty tender collards Southern style.