Instructions Boil vinegar, honey, and Sriracha in a 1-qt. saucepan; let gastrique cool. Boil ham hock and roughly chopped onion in a 4-qt. saucepan of water until ham is very tender, 1 1⁄2–2 hours. Let ham cool in water. Drain ham; finely shred meat, discarding bone. Melt bacon fat in a 12" cast-iron skillet over medium-high.

Cook reserved ham until browned and slightly crisp, 3–4 minutes. Stir in minced onion; cook until soft, 4–6 minutes. Increase heat to high, add both greens, and season with salt; cook, stirring constantly, until greens are wilted, 1–2 minutes. Stir in reserved gastrique, the garlic confit, and oil.