Cut off and discard tough stems and discolored leaves from greens. Wash greens thoroughly in cold water, changing the water several times; drain slightly.
Place collards, ham hocks, red pepper pods, 1 teaspoon salt, pepper, and water to cover in a large Dutch oven. Bring to a boil. Reduce heat; cover and simmer 3 hours or until greens are tender. Add water and salt to taste, if needed.
Remove greens from heat and drain, if necessary. Remove and discard pepper pods before serving.