Neat, dutchess. Now I am getting a clue about your name? I saw that pork and sauerkraut are the Pennsylvania Dutch tradition.
My mother's people were the Pennsylvania Dutch, first arrived in PA from the old country in 1732, then migrated to the Midwest.
Anyway, I get a bunch of collards and wash them well. Then, I take a sharp knife and cut off the stem as well as the middle ridge of the collard leaf... I chop them coarsely.
They go in a big pot, covered with water. Bring to boil, then lower heat. They need to cook at least 30-45 minutes to be tender. Sometimes, I cook chopped onion with them or add sauteed onion. As for seasoning, some people use salt pork or bacon. I use salt, pepper, paprika, olive oil and a dash of vinegar. A pinch of sugar doesn't hurt either. They must be tender to be eaten and the "pot liquor" is good too.
A lot of folks like these with black-eyed peas and cornbread.