Bring water, ham hock, sugar, paprika, garlic powder, onion, celery, thyme and hot sauce to a boil in a large stock pot.
Cover and reduce heat to low and boil gently for 45 mins.
Turn ham hock half way thru cooking time.
Meanwhile in a non stick skillet, heat olive oil and saute onion for 5-6 minutes. Add garlic and saute another minute. Remove from heat.
Remove ham hock after cooking for the 45 mins and set aside to cool.
Add onion mixture and collard greens to the boiling ham broth (add another cup of water if the water looks low). Stir collard greens down into liquid, cover and reduce heat to low and boil gently for 45 mins.
Mean while when ham hock is cool enough to handle, chop up the meat on the bone and return to pot. Keep out the bones at this time.
Cook greens a total of 3-4 hrs adding water if necessary.
Serve greens in bowls with a little of the likker in it.