Instructions: In a 2-quart saucepan, combine water and pork hock. Bring to a boil. Reduce heat and simmer, covered, 1 to 2 hours, or until the pork is tender. Remove meat from hock, trimming any fat, and reserve. Chill broth until fat can be spooned off surface and discarded.

In a 4-quart Dutch oven, cook onion in oil over low heat, stirring occasionally, until lightly browned, 2 to 3 minutes.

In a blender, process1/4 cup broth, garlic, vinegar, salt and red pepper until garlic is minced. Add garlic-broth mixture and remaining broth to onions. Bring to a boil. Reduce heat. Stir in greens and meat from hock.

Return to a boil. Reduce heat and simmer, covered, 25 to 35 minutes, until greens are tender. Serve with chopped green onions and tomato.

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