Boil 3 quarts of water in a large pot, add meat, pepper, garlic powder, 1/2 tbsp salt, and hot sauce. Reduce heat to medium and cook for 1 hour. Wash your greens and remove the center stems by hand or with a sharp knife. Cut the collards into inch-wide pieces by rolling multiple leaves together and cutting the roll (a good way to cut all greens!). After your hour passes, add the collards and butter to the water. Cook for 45 to 60 minutes. Adjust seasoning and serve!
(If you're looking for a more detailed take on cooking collards, check out <a href="http://www.amateurgourmet.com/2010/03/collard_greens.html">The Amateur Gourmet</a>.)