Preparation
In 2-quart saucepan, combine water and ham hock. Bring to boil; reduce heat. Cover, simmer 1 to 2 hours, or until tender. Remove ham hock; chill broth, until fat can be spooned off surface. Discard fat. Remove meat from ham hock, trimming fat.

In 4-quart Dutch oven, cook onion in oil over low heat, stirring occasionally, until lightly browned. In blender jar, combine 1/4 cup broth, garlic, vinegar, salt, and red pepper. Blend until garlic is minced. Add garlic broth mixture, and remaining broth to hot onions; bring to boil. Reduce heat; stir in greens and remaining ham hock. Return to boil; reduce heat, cover. Simmer 25 to 35 minutes or to desired doneness. Serve with chopped green onions and tomato, if desired.

Serves 8 to 10 servings