1 pound collard greens, washed
Vegetable oil for frying
Freshly ground black pepper
Ground hot red pepper
Stem the collards and remove the veins. Chiffonade the greens into 1/8-inch-wide. Spread out on paper towels to dry. Dry very well.
Pour enough oil to reach the halfway mark into a heavy skillet and heat to 350 degrees. When hot add the dry greens by the handful, the fat will boil up considerably. Fry until crisp, about 1 to 2 minutes.
Remove all the greens with a spider or slotted spoon and drain on a paper towel. Continue to fry in batches until all the greens are cooked. Just before serving, season to taste with salt, pepper, and hot red pepper. Salting early will cause the greens to wilt.