Remove all the stems and wash your greens well. Place the greens in a boiler and cover with water. Season generously with some type fat meat. A good size ham bone or piece of white salt pork (white meat) is generally used. If you have a large amount of greens additional grease should be added. It is hard to over season collard greens. If your greens appear to be tough or coarse, add a small amount of soda to the meat and water before adding the greens. This will make the greens shrink and cook tender quickly and will not affect the taste of the greens. Season with salt to taste and boil until tender on a medium heat.