Combine water and pork bones in a large Dutch oven; bring to a boil, and cook, stirring occasionally, 30 minutes.
Remove and discard stems from greens. Coarsely chop leaves. Add greens, salt, and, if desired, peppers to broth. Bring to a boil. Reduce heat, and simmer 2 hours. Discard bones. Serve with hot peppers in vinegar.