Ok, first, find collard greens that aren't too raggedy.... I had to go to 4 stores last weekend to get 12 good bunches.
Second, find a good "side meat". Smoked ham hocks or smoked turkey wings are great for this. Boil 1/2 a stockpot of water; when water is boiling, put the meat into it; let it simmer for 2-3 hours. Depending on my mood, I might toss in a sprinkle of garlic powder.
While that is happening:
Fry a pound of bacon, save the fat.
Tear the leaves off of the stems (stems are tough, chewy and make you wanna floss a lot).
WASH the leaves and tear them into smaller pieces; do not rinse them in a sieve as the grit that loves collards will just settle back onto the leaves.
After letting the meat simmer for a couple of hours, fish it out of the water (for heavens' sakes! use tongs!!).... debone it, take off the skin and break the meat up into small pieces.
Add the greens, pushing them down below the water level.
Sprinkle black pepper, a little salt, lots of red pepper, and about 1.5 Tbs of sugar on top. Pour the bacon grease over all.
Push them down under the water level and cover. Bring it all to a boil. After reaching boiling point, turn it down on low, keep covered and simmer for about 2.5 hours.
Taste and correct seasoning. These also freeze very well.