On medium heat, add the oil to a skillet.ย Once the oil is hot, add the diced ham and cook until the ham starts to get browned. Stir in the ham hock, onion, garlic and cook until the onions and garlic are translucent.ย
Add half the collards and sautรฉ until limp, about five minutes.ย
Add the remaining collards along with the vinegar, brown sugar, salt, Cuban spice and chicken stock. Cover collards and reduce to medium-low and simmer for 20-30 minutes or until tender.ย Remove the ham hock from the pot, then pull off the meat and mix the meat in with the collards.