Place the pork and water in a large nonreactive pot and bring to a vigorous boil. Lower the heat and let simmer, uncovered, for 30 minutes, while you prepare the greens.
Fill a large sink with cold water. Pull the stalks off each bunch of collards, then, one by one, strip the collard leaves off the tough stalks and discard the stalks. Place the leaves in the cold water and swish around well, then remove from the water. Tear each leaf into 4 to 5 pieces, or slice as follows: Make a stack of about 6 leaves, roll up tightly, and slice across the roll into
Transfer the sliced greens to the pot and stir and turn to wet and compress them. Raise the heat and bring back to a boil, then lower the heat to medium and cook, uncovered, at a medium boil for 15 minutes, or until tender. You can serve the greens, once they are tender, by draining them, or you can follow tradition and continue to simmer them, over medium-low heat, until almost all the liquid has evaporated and the collards are a very cooked dark green. (We have prepared and eaten collards both ways. Not having been raised with long-cooked greens, we prefer them cooked until just tender. However, the long-cooked tradition produces an intensely flavored dish that is ideal with plain rice.)
Season the cooked greens with salt and pepper. (The length of cooking time affects the intensity of the flavor from the meat and hence the amount of salt needed.) Slice the meat and serve beside or mixed into the collards. Pass the chiles in vinegar so guests can drizzle them on as they wish.
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