All greens on the tough side, such as turnip greens, mustards, and dandelions, can be cooked by this method.
Boil gently, uncovered, in a large pot until the broth is flavorful, 30 to 40 minutes:
      10 cups water
      5 ounces salt pork or smoked pork neck bones
Tear into small pieces:
      3 pounds collard greens, well washed
Add to the pot along with:
      1 small red dried chili pepper, seeds removed (optional)
Simmer, uncovered, just until tender, 15 to 30 minutes, stirring occasionally. Drain and remove the salt pork or neck bones. Serve with:
      Red wine vinegar or Southeast Asian Peanut Dipping Sauce