Remove stems from collards and chop the leaves into thin ribbons (reserve stems). Trim, and cut all but 4 celery stalks into 4 inch segments. Cut the remaining celery into half moon slices and set aside. Halve the fennel, cut out the core, and slice; set aside. Slice stems off parsley and chop the leaves.

In a large Dutch oven or other ample pot, heat olive oil over medium heat. Add the ham hock and sear on all sides. Add collard stems, all of the 4 inch celery stalks, parsley stems and leaves (reserving 1/4 cup of the leaves for garnish), and garlic, and sauté for 10 minutes, stirring often. Add the water, peppercorns, and 1/2 teaspoon salt.

Bring to a boil, and then turn down to simmer until ham is falling off the bone, about 5 hours. Add water as needed.

Remove ham hock, set on a cutting board to cool, and then separate the meat from the bone. Trim the fat and skin, and chop the meat. Meanwhile, strain and discard vegetables and spices so you are left with clear broth.

Return broth to the pot and add chopped ham, collard ribbons, chopped fennel, and celery half moons. Bring mixture to a boil and then turn down to a rapid simmer 20 minutes, or until collards are very tender. As mixture cooks, add salt to taste. Add the cooked egg noodles to the stew in the last 5 minutes, or keep them separate for the best leftovers.

Ladle stew and egg noodles into bowls. Garnish with parsley leaves, minced chives, and ground black pepper.