Paula Deen and Guy Fieri both offer recipes for Southern collard greens on FoodNetwork.com. Paula Deen's recipe is simpler and only calls for smoked meat, garlic powder, hot sauce, butter, and salt and pepper, while Guy Fieri's recipe includes salt pork along with onion, chicken stock and vinegar.
For Paula Deen's recipe, boil 3 quarts of water in a large pot, and add 1/2 pound of smoked ham hocks, turkey wings or neck bones, along with 1 tablespoon of seasoned salt, 1 tablespoon of hot red pepper sauce and black pepper, garlic powder, and regular salt to taste. Cook over medium heat for one hour. Add 1 large bunch of sliced collard green leaves to the pot with 1 tablespoon of butter, and cook for 45 minutes to one hour while stirring occasionally. Adjust seasonings to taste.
For Guy Fieri's recipe, add 1 tablespoon of canola oil to a large stock pot over medium-high heat, and cook 1 cup of 1/4-inch diced salt pork until light golden brown. Remove the pork to a paper towel-lined plate. Add 1 cup of diced onion to the pot, and cook for about five minutes until soft. Then, add 1/4 teaspoon of crushed red pepper flakes, 1/2 teaspoon of freshly cracked black pepper, and 2 pounds of rinsed and sliced collard green leaves. Stir every few minutes until the greens wilt, add 1 cup of low-sodium chicken stock, and cover. Cook for 30 to 45 minutes, remove the lid, turn the heat to high, and add 1/3 cup of white vinegar and 1 teaspoon of hot sauce.